3 Mission® 6.5" Grill-Ready™ Par-Baked Flour Tortillas (09301)
12 oz. Eggs Batter
2.5 oz. 26/30 count Raw Shrimp , peeled and deveined
2.5 oz. Raw Bay Scallops
3 oz. Tilapia , cut into 1" cubes
Salt and Pepper to taste
3 oz. Pineapples , roasted
3 oz. Coconut , toasted
3 oz. Macadamia Nuts , toasted
12 oz. Ginger and Lemongrass Mango Butter Glaze (see Related Recipe)
Fresh Mint for garnish
1.) Preheat flattop or griddle pan to medium heat. Dip Mission® Grill-Ready™ Par-Baked Tortillas in egg batter and place on hot, oiled flat top until lightly golden on one side. Turn over. Complete cooking until second side is lightly golden. Keep warm, and set aside.
2.) Season seafood with salt and pepper. Sauté shrimp, scallops and diced tilapia until half done. Add eight ounces of Ginger and Lemongrass Mango Butter Glaze and roasted pineapple. Simmer until seafood is fully cooked.
3.) Fold crepes into quarters and fill cups (i.e. cone style) with shrimp, scallops, fish and roasted pineapple; divide evenly.
4.) Place on plate. Top with remaining Ginger and Lemongrass Mango Butter Glaze, toasted coconut, toasted macadamia nuts and fresh mint. Suggested side dish: roasted asparagus.
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