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Soft Taco

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SIZE: 8"

Tortillas per bag:
Bags per case:
Bag weight (OZ):
Shelf live:
90 days
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Allergens: Product contains WHEAT
Ingredients: Enriched flour (wheat flour, niacim, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, vegetable shortening (palm oil), contains 2% or less of: salt, mono & diglycerides, sodium bicarbonate, preservatives (calcium propionate, potassium sorbate), sodium aluminum phosphate, sodium aluminum sulfate, fumaric acid, guar gum, sunflower oil, monocalcium phosphate, sunflower oil, enzymes, sodium metabisulfate (dough conditioner).



  • Fish

  • 1 pound mahi mahi

  • 1/4 cup of canola oil

  • 1 lime, juiced

  • 1 tablespoon ancho chili powder

  • 1 jalapeño, coarsely chopped

  • 1/4 cup chopped fresh          cilantro leaves

  • 8 Mi Panchito Flour Fajita

A classic gets an update. Everyone loves fresh and light mahi mahi fish tacos on a Mi Panchito Flour Fajita, now just amp up the spice with jalapeño, chipotle and ancho chile powder.


Total Time: 25 - 30 minutes








Preheat grill to medium-high heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho, jalapeño, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.


Remove the fish from the marinade, place onto a hot grill, flesh side down. Grill the fish for minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes the flake with a fork.


Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas, top with chipotle aioli and garnish with any or all of the garnishes, Serve hot. Now Enjoy !  

Chipotle Aioli:

  • 1 cup mayonnaise

  • 2 tablespoons finely chopped chives

  • 2 minced garlic cloves

  • 2 teaspoons fresh lime juice

  • 1 teaspoon chipotle chili powder or chipotle hot sauce

  • Salt and pepper



  • 1 shredded cabbage

  • 1 can chopped tomato

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