10m
PREP TIME
18m
COOK TIME
379
CALORIES
11
INGREDIENTS
10m
PREP TIME
18m
COOK TIME
379
CALORIES
11
INGREDIENTS
Ingredients 8 (2 taco) Servings
- 1 cup McCormick® Chipotle Mayonnaise Dressing
- 1 1/4 pounds white fish, such as cod or tilapia
- 1 cup finely crushed tortilla chips
- 4 teaspoons McCormick® Chili Powder
- 2 teaspoons McCormick® Garlic Salt
- 16 (6-inch) flour tortillas, warmed
- 1 cup shredded red cabbage
- 1 medium avocado, seeded, peeled and chopped (about 1 cup)
- 1 medium ripe mango, seeded, peeled and chopped (about 1 cup)
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
INSTRUCTIONS
- 1 Preheat oven to 425°F. Brush fish fillets on both sides with 1/2 cup of the Mayonesa. Mix crushed tortilla chips, chili powder and garlic salt in shallow dish. Press fish fillets in tortilla mixture, turning to coat on both sides. Arrange fish in single layer on foil-lined shallow baking pan sprayed with no stick cooking spray.
- 2 Bake 15 to 18 minutes, or until lightly browned and fish flakes easily with a fork. Flake fish into large chunks.
- 3 To assemble tacos, divide shredded cabbage among corn tortillas. Layer with 1/4 cup each of the fish and top each with avocado, mango, cilantro, a squeeze of lime juice. Drizzle with remaining Mayonesa.
NUTRITION INFORMATION
(per Serving)
INSTRUCTIONS
- 1 Preheat oven to 425°F. Brush fish fillets on both sides with 1/2 cup of the Mayonesa. Mix crushed tortilla chips, chili powder and garlic salt in shallow dish. Press fish fillets in tortilla mixture, turning to coat on both sides. Arrange fish in single layer on foil-lined shallow baking pan sprayed with no stick cooking spray.
- 2 Bake 15 to 18 minutes, or until lightly browned and fish flakes easily with a fork. Flake fish into large chunks.
- 3 To assemble tacos, divide shredded cabbage among corn tortillas. Layer with 1/4 cup each of the fish and top each with avocado, mango, cilantro, a squeeze of lime juice. Drizzle with remaining Mayonesa.
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