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Fajita Whole Wheat

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SIZE: 6"

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).



For the fish
  • ​1 small fillet of salmon, cod or hake (appox 250 grams)
  • 3/4 tsp garlic powder

  • 1/2 tsp cumin powder

  • 1/2 tsp pepper

  • Salt

  • 1/2 tsp cinnamon powder

  • 1/2 tsp paprika powder

  • (or chilli powder)

  • 1 tbsp extra virgin olive oil


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


Total Time: 25 - 30 minutes





  1. Pre-heat the oven for 200 degree Celsius

  2. Wash and remove the skin of the fish

  3. Mix all the spices together along with the oil and apply over the fish and grill it in the oven for 20 minutes

  4. Prepare the taco shells as per the instructions

  5. To assemble each taco, first add the tomatoes, red peppers, red onion and avocado

  6. Once the fish is out shred it using two forks

  7. Add the fish on top and garnish with lettuce or rockets, squeeze lemon juice on top of each taco and serve right away.

To serve

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