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Nutrition Facts
Serving Size 164 g
(Approx. 6 Servings)
Amount Per Serving
Calories 200 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 680 mg 28%
Total Carbohydrate 19 g 6%
Dietary Fiber 4 g 16%
Sugars 5 g
Protein 7 g
Vitamin A 8% Iron 2%
Vitamin C 25% 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.

Mango Teriyaki Tostadas

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


Recipe makes 6 Servings

2 Swai fillets, (also called Pangasius)
3/4 cup(s) H-E-B Orange Teriyaki Marinade, divided use
1 1/2 cup(s) red cabbage, very thinly sliced
6 Oz H-E-B Mango Pico de Gallo
1 large avocado, cubed
6 red tostada shells
2 Tbsp Mexican crema
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Place fish fillets and 1/2 cup marinade in a plastic resealable bag.
Preheat grill to medium heat. Grill fish for 3 to 4 minutes each side, or until fully cooked through and nicely seared.
Break fish into chunks. Divide cabbage, fish, pico de gallo and avocado evenly among tostadas.
Mix remaining marinade and crema together and drizzle over tostadas. Serve immediately.


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