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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Fish fillets seasoned with chicken bouillon, cumin, and garlic powder make terrific tacos topped with a citrus-accented slaw and prepared salsa. Ingredients:
1 pound fresh or frozen skinless cod, orange roughy or other mild fish fillets |
2 tablespoons butter, melted |
2 teaspoons dona maria® chicken bouillon |
1/4 teaspoon ground cumin |
1/8 teaspoon garlic powder |
3 drops bufalo® picante clasica |
2 tablespoons mayonnaise or salad dressing |
2 tablespoons sour cream |
1 teaspoon fresh lime juice |
1 1/2 cups shredded lettuce |
8 (6 inch) flour tortillas, warmed |
herdez® salsa casera |
Directions:
1. Heat oven to 450 degrees F. Thaw fish fillets if frozen. Rinse fish and pat dry with paper towels. Cut fish fillets crosswise into 1-inch slices. Place fish in a single layer in a greased shallow pan.
2. Combine butter, DONA MARIA® Chicken Bouillon, cumin, garlic powder and BUFALO® Picante Classica. Brush over fish.
3. Bake for 4-6 minutes or until fish flakes easily when pierced with a fork. Meanwhile, combine mayonnaise, sour cream and lime juice. Add shredded lettuce; toss to coat. Spoon lettuce mixture onto each warm tortilla. Top with fish. Serve tacos with HERDEZ® Salsa Casera.
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