Craft Beer Battered™ Cod Tostada with Pineapple-Papaya Slaw and Chimichurri Crema
Embark on a taste adventure with our Mrs. Friday’s® Craft Beer Battered Cod™ Tostada, topped with a vibrant Pineapple-Papaya Slaw and a zesty Chimichurri Crema. This dish is a fusion of crispy indulgence, tropical sweetness, and a burst of tangy excitement.
Menu Part
Ingredients
| 3 | Each | Craft Beer Battered™ Cod (Item# 078603) |
| 3 | Each | Tostada Shells |
| Pineapple-Papaya Slaw: | ||
| 3 | Cups | Slaw Mix |
| 1/4 | Each | Red Onion, Fine Julienne |
| 1/2 | Each | Jalapeno, Fine Julienne |
| 1/4 | Cup | Pineapple, Medium Dice |
| 1/4 | Cup | Papaya, Medium Dice |
| 1/4 | Cup | Cilantro Leaves, Rough Chopped |
| 2 | Tablespoons | Lime, Fresh, Juiced |
| To | Taste | Salt |
| To | Taste | Pepper |
| Chimichurri Creama: | ||
| 1/2 | Cup | Flat Leaf Parsley |
| 1 | Each | Garlic Clove |
| 1/8 | Teaspoon | Red Pepper Flakes |
| 1 | Teaspoon | Sea Salt |
| 2 | Tablespoon | Red Wine Vinegar |
| 2 | Tablespoon | Olive Oil |
| 1/16 | Each | Onion, Sweet |
| 1/4 | Cup | Mexican Crema |
| Garnish: | ||
| Scallion Curls | ||
| Lime wedge |
Directions
- Prepare the Chimichurri sauce by placing the parsley stems, garlic, red pepper flakes, sea salt, red wine vinegar and olive oil in a blender and pulse till creamy. Finely chop the parsley leaves and add to the chimichurri. Whisk in the creama and season to desired taste.
- Prepare the slaw by mixing all of the ingredients together and season to desired taste.
- Prepare the Craft Beer Battered Pollock according to package instructions to an internal temperature of 165°F.
- Place the tostada down with equal amounts of slaw, place the Craft Beer Battered Pollock on top of the slaw and drizzle with the chimichurri creama.
- Garnish with scallion curls and a lime wedge.
