DONA MARIA® Fish Tacos Recipe

DONA MARIA® Fish Tacos Recipe

  • 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
  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(R) Chicken Bouillon, cumin, garlic powder and BUFALO(R) 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(R) Salsa Casera.
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