Fajita Whole Wheat

SIZE: 6"

UPC:

Tortillas per bag:

Bags per case:

Bag weight (OZ):

Shelf live:

757003000062

16

12

16 90 days

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).

MI PANCHITO

SALMON FISH TACOS

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

Directions

Pre-heat the oven for 200 degree Celsius
Wash and remove the skin of the fish
Mix all the spices together along with the oil and apply over the fish and grill it in the oven for 20 minutes
Prepare the taco shells as per the instructions
To assemble each taco, first add the tomatoes, red peppers, red onion and avocado
Once the fish is out shred it using two forks
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

One small chopped avocado
One small chopped tomato
One chopped red onion (half if using a big one)
One small red pepper chopped
Rocket or lettuce leaves
Four Mi Panchito whole wheat soft taco tortillas
Sour cream (optional)
A lemon wedge