Skip to main content
1-800-461-SOUP(7687)

Recipes

Grilled Fish Tacos

Made With:

Sauces/Gravies

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.

View Product

Total Time

min.

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
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %
Estimate your profit

Step 1
Profit Per Serving

- =

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal

× =

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day

× =

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

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 2  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.
or
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.

Recipes You May Also Like

Newsletter

©2024 CSC Brands LP, All Rights Reserved.