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Grilled Pollock Flatbread Pizza with Slaw and Mexican Crema

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5 from 5 reviews

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Ingredients

  • 4 Homemade Flatbread Pizza crusts, homemade or store bought
  • 4 Trident Seafoods® Wild Alaskan Pollock Burgers
  • 2 avocados, cubed
  • 3 cups Cilantro Lime Slaw (see below)
  • 1/4 cup chopped cilantro
  • Mexican Crema (see below)
  • Olive oil

Cilantro Lime Slaw

  • 3 cups finely shredded green cabbage
  • 1 tablespoon lime juice
  • 2 teaspoon honey
  • 1 medium shallot, minced (about 1 heaping tablespoon)
  • 2 teaspoon minced jalapeños
  • 3 teaspoon chopped cilantro
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper

Mexican Crema

  • 1 cup sour cream, full fat
  • 1 cup heavy cream
  • 1 heaping teaspoon salt
  • 4 wedges limes

Instructions

  1. Make the slaw by mixing all of the ingredients together in a large bowl.
  2. Marinate for at least 30 minutes but no more than 8 hours.
  3. Taste and adjust seasoning (more salt if necessary).
  4. Make the crema by mixing together the ingredients, covering with plastic wrap and allow to sit at room temperature for 3 hours. After 3 hours, refrigerate.
  5. Heat up the grill or grill pan over medium heat. Lightly brush with oil.
  6. Place the burgers on the grill and grill 3-5 minutes per side. Remove from the gill and set aside.
  7. Brush both sides of the flatbread with olive oil and grill for 2-3 minutes per side or until lightly charred.
  8. Remove from the grill assemble.
  9. Evenly divide the cilantro lime slaw over top of the grilled flat breads.
  10. Rough chop the Trident Seafoods® Wild Alaskan Pollock Burgers and sprinkle on top.
  11. Next add the avocado cubes and a squeeze of lime across the top.
  12. Last drizzle or spoon on some Mexican Crema.
  13. Use a large butcher knife to cut up.

Find it online: https://www.thekitchenwhisperer.net/2016/07/14/grilled-pollock-flatbread-pizza-with-slaw-and-mexican-crema/