Tangy Thai Salad and Fish Lettuce Cups
Flakey Gorton’s® Fish Sticks are the perfect protein-packed filling for these unbelievably tasty lettuce cups. We will create a veggie-packed salad studded with peanuts and fresh herbs and layer the salad and Fish Sticks in a gorgeous lettuce leaf and/or tortilla, perfect for dipping!
Directions
1. In a small bowl whisk together lime juice, fish sauce and sugar.
2. In a large bowl toss together cabbage, mango, carrots, Fresnos, green onion, herbs, and peanuts. Add dressing and mix to coat.
3. Cook the Gorton’s® Fish Sticks according to packaging instructions, to an internal temperature of 165°F or higher.
4. Add salad to lettuce cups or tortillas and top with Gorton’s® Fish Sticks. Enjoy!
Ingredients
For the salad:
1 cup red cabbage, shredded
1 green mango, shredded
½ bunch green onions, thinly sliced
2 carrots, shredded
½ bunch cilantro, chopped
½ bunch mint, chopped
½ Thai basil, chopped (optional)
1 Fresno chile, cut into matchsticks
¼ cup crushed peanuts
For the dressing:
¼ cup lime juice
¼ cup fish sauce
2 tablespoons granulated sugar
For plating:
1 head butter lettuce or 2 heads romaine hearts
Corn or flour tortillas
Gorton’s® Fish Sticks, cooked according to packaging instructions, until 165°F or higher.
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