Acapulco is known for its amazing seafood dishes. These fish tacos are no exception. They bring great amount of flavor in just minutes.
The whole family will love these (probably without the habanero)
• Sprinkle fish with some salt and rub it with the Acapulco Cooking Paste. For better results, let marinate for 20 minutes in the fridge.
• Heat the oil in a large, deep skillet over medium-high heat. Working in batches, cook the fillets on each side until just cooked through, about 2 minutes on each side if using sole or flounder. Transfer to a warm plate and cover loosely with aluminum foil to keep warm. Repeat to cook all of the fillets.
• Meanwhile, warm the tortillas in a steamer. Just wrap the tortillas over a heavy kitchen towel, lay them in the basket in stacks of 12, turn the steamer on for 5 minutes, turn off and let them stand for 10 more minutes.
• To serve, spread half a teaspoon of mayo into a tortilla, place the fish and top with onion, cilantro, radish and habanero. Add a few drops of lime juice if desired. Provecho!
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|Serving Size: 1 Serving (748g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 239 (17%)|
|Amt Per Serving||% DV|
|Total Fat 26.5g||35 %|
|Saturated Fat 4.1g||20 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 13.5g|
|Cholesterol 7.6mg||2 %|
|Sodium 487.1mg||17 %|
|Potassium 1078.9mg||28 %|
|Total Carbohydrate 264.2g||78 %|
|Dietary Fiber 36.3g||145 %|
|Sugars, other 227.9g|
|Protein 33.1g||47 %|
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Calories per serving: 1373
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