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


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
Scallion Curls
Lime wedge


  1. 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.
  2. Prepare the slaw by mixing all of the ingredients together and season to desired taste.
  3. Prepare the Craft Beer Battered Pollock according to package instructions to an internal temperature of 165°F.
  4. 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.
  5. Garnish with scallion curls and a lime wedge.

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