2 (4.5”) white corn tortillas
3 (1 oz.) breaded, frozen pollock nuggets, cooked
2 Tbsps. Mexican slaw (recipe follows)
2 Tbsps. salsa (recipe follows)
1. Add 3 nuggets to tortillas (overlapping) top with Mexican slaw and salsa.
For the Mexican slaw: Combine ½ cup lime juice with ¼ cup sugar and stir until sugar is dissolved. Add 1 qt. + 3 ¼ cups shredded cabbage and ¼ cup chopped cilantro. Toss to combine.
For the salsa: In a large container, combine 1 gallon + 2 cups crushed tomatoes (no salt added), 1 qt. + 1 cup diced yellow onion, 1 ¾ cup + 2 Tbsps. lime juice, 1 cup chopped canned jalapeno peppers, 1 qt. chopped cilantro, ½ Tbsp. ground cumin, 1 Tbps. kosher salt, ½ Tbsp. sugar.
Photo and recipe: Sodexo/Alaska Seafood Marketing Institute
