Ingredient | ULF # | Portion |
---|---|---|
Trident 2 oz. Golden Ale Beer Battered Cod | 640458 | 24 oz. |
Catallia 6" Yellow Corn Tortilla | 783043 | 12 each |
Pico de Gallo | 140074 | 2 cups |
Avocado, sliced into wedges | 114506 | 2 each |
Taylor Farms Shredded Cabbage | 143411 | 2 cups |
Calavo Guacamole | 114510 | 4 oz. |
Prairie Farms Sour Cream | 152297 | 8 oz. |
Lime, sliced into wedges | 105304 | 1 each |
Mann Fresh Cilantro | 127704 | as desired |
To prepare cod filets in deep fryer, preheat oil to 360 degrees F. Fry for 4 to 5 minutes or until product is golden brown. Shake baskets occasionally to prevent from adhering.
Halve, pit and slice the avocado. Arrange three tortillas on each plate. Fill the tortillas with the fish, avocado, cabbage, and salsa. Top with sour cream. Serve with lime wedges and side of guacamole. Add fresh cilantro for garnish.
Serves: 4