Ingredients
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5 ea.Flour Tortilla, 4.5"
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4 ea.Harbor Banks® White Ale Battered Wild Alaska Pollock, cooked
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2 oz.Cross Valley Farms Romaine Lettuce, shredded
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2 oz.Cross Valley Farms Shredded Cabbage, 1/8"
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3 oz.Monarch® Chipotle Mayonnaise
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5 ea.Cross Valley Farms Fresh Limes, cut into wedges
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as neededMonarch Ancho Chili Flake
Preparation
- To assemble, place cooked ale battered pollock in flour tortilla, garnish with ribbons of romaine and purple cabbage.
- Drizzle with chipotle mayonnaise, and dust with ancho chili flakes.
- Garnish with a wedge of fresh lime.
Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1