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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Catfish Tostadas with Pineapple Salsa and Oaxaca Cheese

Catfish Tostadas with Pineapple Salsa and Oaxaca Cheese

Ingredients

Catfish Tostadas

  • 6 3/5 oz. catfish fillets
  • salt and pepper to taste
  • shredded oaxaca cheese
  • carrots, shredded
  • cabbage, shredded
  • tomatoes, diced
  • tostada shells
  • cilantro for garnish

Mango Salsa

  • 1 jalapeno pepper, ribs and seeds removed, minced
  • 2 cups fresh pineapple, diced
  • ½ small red onion, chopped
  • 2 ½ tablespoons lime juice
  • 3 tbsp cilantro, chopped

Preparation

  1. For the pineapple salsa, combine all the ingredients in a bowl, cover and refrigerate for 20 minutes.
  2. For the catfish, season the catfish fillets on both sides with salt and pepper to taste. Heat a greased nonstick skillet on medium-high heat. Place the catfish fillets in the skillet and cook for about 3 minutes per side. When the catfish is done cooking, transfer to a cutting board and roughly flake with a fork.
  3. To assemble tacos, divide the catfish amongst the tostada shells and top with the cabbage, pineapple salsa, tomatoes, carrots and shredded oaxaca cheese. Garnish with cilantro.

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