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Nutrition Facts
Serving Size 348 g
(Approx. 6 Servings)
Amount Per Serving
Calories 720 Calories From Fat 320
% Daily Value*
Total Fat 36 g 55%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 70 mg 23%
Sodium 470 mg 20%
Total Carbohydrate 67 g 22%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 31 g
Vitamin A 10% • Iron 25%
Vitamin C 35% • Calcium 4%
*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.

Fresh Fish Torta with Tomatillo Slaw

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Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

4 frozen tilapia fillets
1/4 cup(s) fresh cilantro, chopped
1 lime, juiced
3/4 cup(s) H-E-B Specialty Series Tomatillo Salsa, divided use
1 Tbsp H-E-B Extra Virgin Olive Oil
4 tomatillos, julienned
1 serrano peppers, minced
1/2 cup(s) red onions, sliced thinly
1 bag shredded cabbage
1 cup(s) H-E-B Mayonesa, lime
1 Tbsp morton & bassett smoked paprika
1/2 Tsp kosher salt
6 bolillo rolls
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Instructions

1
Preheat oven to 350ºF.
2
Allow tilapia fillets to thaw out fully before cooking. Lay fillets on sheet pan lined with enough parchment paper to completely wrap them.
3
Evenly distribute chopped cilantro, lime juice, 3 tablespoons of tomatillo sauce and olive oil over each fillet. Season each fillet with pinch of salt and pepper and wrap fillets in parchment paper, so they are completely sealed. Bake for 12 - 15 minutes at 350ºF. Fillets will steam in parchment paper to keep from drying out.
4
While fillets are cooking, combine julienned tomatillos, serrano pepper, red onion and cabbage. Make slaw dressing by combining mayonesa, smoked paprika, and salt together. Toss dressing with cabbage and tomatillo mixture and allow to sit in fridge 30 minutes before using to allow flavors to meld. Season to taste with more salt and pepper if needed.
5
Once fillets are cooked transfer them and all leftover liquid (very flavorful) to bowl. Shred fish with fork and mix it with all juices. Serve inside the bolillos or torta rolls and top with tomatillo slaw.
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