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Nutrition Facts
Serving Size 207 g
(Approx. 8 Servings)
Amount Per Serving
Calories 260 Calories From Fat 80
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 240 mg 10%
Total Carbohydrate 30 g 10%
Dietary Fiber 4 g 16%
Sugars 12 g
Protein 20 g
Vitamin A 4% Iron 4%
Vitamin C 40% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Cabo Tacos

Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
8  People


Recipe makes 8 Servings

8 H-E-B Yellow Corn Tortillas
2 Tbsp Goya Chipotle Peppers in Adobo Sauce, seeded and chopped
1/4 cup(s) Hill Country Fare Honey
1/4 cup(s) lime, juiced
1 1/2 Tsp H-E-B Spicy Brown Mustard
1/2 Tsp H-E-B Iodized Salt
2 cup(s) red cabbage, finely shredded
1 Tbsp Hill Country Fare Vegetable Oil
1 poblano pepper, cut into thin strips
1 large white onion, cut into thin strips
6 large tomatillos, cut into thin wedges
1 1/2 Lb catfish fillets, cut 1/2 inch wide x 3 inch long
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Heat oven to 250°F.
Wrap tortillas in 2 layers of foil and heat in the oven up to 30 minutes while preparing taco filling.
Combine chipotle peppers, honey, lime juice, mustard and salt in a bowl; measure 1/4 cup sauce and toss with shredded red cabbage; reserve remaining sauce to serve with tacos.
Heat oil in a 12-inch skillet; sauté poblano pepper over medium-high heat 2 minutes, then add onion, and cook 1 minute; add the tomatillos, and cook 2 minutes; remove, and set aside
Spread catfish strips in an even layer in same skillet, then sauté over medium-high heat 2 minutes on each side until white.
Fill warm tortillas with catfish, onion mixture, cabbage and any extra sauce desired.



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