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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 smoky chipotle chiles, paprika, coriander and garlic.




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



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)



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Complement any Mexican dish with slices of avocado or a side of guacamole. Besides being tasty and eye pleasing, avocados are a rich source of good monounsaturated fat for overall health benefits.

When selecting your avocado, choose one that is consistently firm or soft all over — no bruises or soft spots.

Prevent the avocado from browning by leaving the pit in the bowl with the chopped or scooped avocado, or squeeze a little lime over it and then cover it in plastic wrap.

Happy Eating!