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Nutrition Facts
Serving Size 349 g
(Approx. 4 Servings)
Amount Per Serving
Calories 650 Calories From Fat 260
% Daily Value*
Total Fat 29 g 45%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 1380 mg 57%
Total Carbohydrate 50 g 17%
Dietary Fiber 2 g 8%
Sugars 4 g
Protein 39 g
Vitamin A 8% Iron 15%
Vitamin C 25% Calcium 10%
*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.
Snapper Po'boy
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
4  People


Recipe makes 4 Servings

1/3 cup(s) canola oil, for frying
10 Oz H-E-B Original Fish Fry
4 red snapper fillets, skin and bones removed
1/2 cup(s) mayonnaise
1/4 cup(s) Tres Hermanas Spirited Tequila Jalapenos, chopped
1 lime, juiced and zested
1/2 Tsp chili powder
4 bolillos, cut in half lengthwise
2 cup(s) iceberg lettuce, shredded
1 medium beef steak tomato, sliced
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Heat oil in a large skillet on medium-high.
Empty contents of fish fry in a large resealable bag, add 1 fillet at a time, and gently shake to coat.
Carefully lay fillets in hot oil and cook 3 minutes per side, turning once. Remove to a paper towel to drain.
To make remoulade, combine mayonnaise, jalapeños, lime juice, zest and chili powder.
Generously spread remoulade over cut sides of bread.
Place lettuce, tomato, and a fillet on the bottom half of each bolillo then add the top half. Serve Po'boys immediately.


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