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Grilled Fish Tacos

Made With:


Pace® Chunky Salsa Medium - 4 Pack

A thick, rich texture and bold chunks of fresh tomatoes, onions and jalapenos makes this the perfect dip, the perfect topping, or the perfect addition to any meal. Medium. Packed 4 jugs to a case.

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Total Time


Serving & Size

2 tacos/2 tbsp sauce

Most anything can be used to fill a taco but marinated, grilled fish stuffed into tortillas and slathered with Salsa and yogurt make this delicious and healthy

Nutrition Facts

Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g
Saturated Fat g
Cholesterol mg
Sodium mg
Total Carbohydrate mg
Dietary Fiber g
Protein g
Vitamin A %
Vitamin C %
Calcium %
Iron %
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Step 2
Profit Per Meal

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Step 3
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Ingredients Weight Measure Instructions

Ingredients & Instructions

Ingredients Weight Measure Instructions
Ingredients Weight Measure
Weight Measure
Greek-style yogurt, non-fat 1 lb 454  g
Pace® Chunky Salsa - Medium 1 1/2 cups 375  mL
Cilantro, fresh, minced 1/2 cup 125  mL
1. In a bowl mix together yogurt, Salsa and cilantro; place in a covered container. Refrigerate. CCP: Refrigerate below 4°C/40°F at least 2 hours before using as directed.
Ingredients Weight Measure
Weight Measure
Cumin, ground 3 tbsp 45  mL
Paprika, smoked 3 tbsp 45  mL
Salt, Kosher 1 tbsp 15  mL
Pepper, red, ground 3/4 tsp 3 3/4  mL
2. In small bowl combine cumin, paprika, salt and pepper. Toss well to mix; cover and hold to use as directed.
Ingredients Weight Measure
Weight Measure
Oil, olive
Fish, white, filets (such as red snapper, catfish or tilapia) 4 1/2 lb kg
3. Place fish filets on an oiled sheetpan and brush filets with oil. Sprinkle the spice rub evenly over both sides of fish. Grill fish over medium flame, 3-4 minutes per side or roast fish in 215°C/425°F. conventional or 190°C/375°F. convection oven 8-10 minutes until fish flakes easily when tested with a fork and internal temperature is 74°C/160°F. or higher for 15 seconds. Remove from heat and break each filet into pieces. CCP: Hold hot at 60°C/140°F or higher for service.
Ingredients Weight Measure
Weight Measure
Tortillas, flour 48 x 8 in. 48  in.
Tacos, hard corn shells 48 x 6 in. 48  in.
Iceberg lettuce, shredded 1 1/2 lb 680  g
Cheese, cheddar, reduced-fat, shredded 12 oz
4. To Serve: Heat tortillas or taco shells according to package directions. Divide fish evenly between tortillas (130 g/1 1/2 oz. per) and top each with 1/4 cup lettuce, 15 mL/1 tbsp. cheese and 15 mL/1 tbsp. yogurt-salsa cream. Roll to enclose and serve. Or divide fish and fillings between 2 tacos per serving and serve while hot.


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