Tangy Thai Salad and Fish Lettuce Cups Recipe | Gorton's Seafood

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
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• 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.