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Fajita

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SIZE: 6"

UPC:
Tortillas per bag:
Bags per case:
Bag weight (OZ):
Shelf live:
757003000048 20
12
23
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).
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CRISPY FISH TACOS

Ingredients

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Cabbage slaw

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  • ½ head green cabbage, finely shredded

  • ½ medium red onion, small diced

  • 2 roma tomatoes, diced

  • ¼ cup fresh cilantro, chopped

  • 1 small jalapeño, diced

  • 2 tablespoons lime juice

  • salt, to taste

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A classic gets an update. Everyone loves crispy 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

 

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Directions

  1. Make the cabbage slaw: Combine the cabbage, onion, tomato, cilantro, jalapeño, lime juice, and salt in a large bowl. Toss well, then set aside.

  2. Make the crispy fish: In a large bowl, combine the flour, Old Bay, and baking powder. Add the beer and whisk until smooth. Let sit for 15 minutes.

  3. Heat the vegetable oil in a large pot until it reaches 350°F (180°C).

  4. Coat the fish in the batter, then transfer to the oil and fry until golden on the outside and cooked through, 5-7 minutes. Drain the fish on a wire rack set over a baking sheet lined with paper towels.

  5. Make the avocado crema: Add the avocados, sour cream, lime juice, and salt to a blender and blend until smooth.

  6. To assemble the tacos, add a bit of the cabbage slaw to a warmed tortilla.

  7. Top with a piece of fried fish, avocado crema, and sliced radish.

  8. Enjoy!

 

Crisoy fish

  • 1 cup all-purpose flour

  • 1 tablespoon old bay seasoning

  • ½ teaspoon baking powder

  • 1 cup lager beer

  • vegetable oil, for frying

  • 1 lb fresh cod, cut into 1-inch (2-cm) thick strips

 

Avocado cream

  • 2 medium avocados

  • 1 cup sour cream

  • ¼ cup lime juice

  • salt, to taste

 

Assembly

  • corn tortilla, warmed

  • radish, thinly sliced, for serving, optional

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