 |
| |
Casa
Mexicana Fish Tacos
This mix re-creates the traditional and delicious recipe of fish tacos from Acapulco, or pescado a la talla, with hints of smoly chipotle chiles, paprika, coriander and garlic.
|
|
YOU WILL NEED
- 2 Lbs
of fish
(tilapia
or halibut
recommended)
- 8-12
corn tortillas
- 1 lime
- 2 tablespoons
of vegetable
oil
- ¼ cup
of water
- Optional:
lettuce,
avocado
and mayonnaise
|
|
DIRECTIONS
- Add water,
2 tablespoons
of oil
and packet
contents
into plastic
bag, mix
thoroughly.
- Slice
fish in
strips
and add
to plastic
bag, coat
thoroughly
and marinate
for 5 minutes.
- Empty
contents
of plastic
bag into
sauté pan
with 1
teaspoon
of oil.
- Cook
over medium
heat until
ready (do
not overcook).
- Serve
on warm
tortillas
with a
squeeze
of fresh
lime juice.
CHEF SUGGESTION: add
shredded lettuce, mayonnaise
and avocado.
INGREDIENTS: salt,
annatto, paprika, maltodextrin,
onion, garlic, chipotle
chile, black pepper,
coriander, oregano,
silicone dioxide (a
natural anti-caking
agent), cumin.
Made on equipment that
also handles wheat,
milk, soy and eggs.
NET WT. 1 OZ. (28.3g)
4 SERVINGS
|
|
|
|
|
