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Nutrition Facts
Serving Size 394 g
(Approx. 4 Servings) (6)
Amount Per Serving
Calories 600 Calories From Fat 140
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 65 mg 22%
Sodium 570 mg 24%
Total Carbohydrate 70 g 23%
Dietary Fiber 5 g 20%
Sugars 4 g
Protein 43 g
Vitamin A 15% Iron 25%
Vitamin C 80% Calcium 15%
*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.
Red Snapper Torta
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 red snapper fillets, skin removed and cut in half diagonally
1 Tbsp lime, zested and juiced
5 Tsp Adams Chili Powder
1 Tbsp olive oil
1 cup(s) green cabbage, shredded
1/2 small onion, julienned
1/2 cup(s) Mexican crema
1/4 Tsp kosher salt
1/2 cup(s) Red Rio Comal Sauce
4 bolillos, halved
1/4 cup(s) cotija cheese, crumbled
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Instructions

1
Mix lime zest, lime juice, chili powder and olive oil together then brush on to both sides of fish.
2
Heat a skillet or grill pan to medium high flame.
3
Combine cabbage, onion, Mexican crema, salt, and Red Rio Comal Sauce in a small bowl. Set aside.
4
Cook fish for 3 minutes per side or until cooked through.
5
Slice bolillos in half lengthwise. Place fillet on bottom half of bread, top with slaw and cotija cheese.
6
Serve warm.

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