• 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!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|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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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1373
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