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Nutrition Facts
Serving Size 512 g
(Approx. 4 Servings)
Amount Per Serving
Calories 970 Calories From Fat 470
% Daily Value*
Total Fat 53 g 82%
Saturated Fat 9 g 45%
Trans Fat 0.0 g
Cholesterol 120 mg 40%
Sodium 3170 mg 132%
Total Carbohydrate 77 g 26%
Dietary Fiber 8 g 32%
Sugars 7 g
Protein 44 g
Vitamin A 35% Iron 10%
Vitamin C 140% Calcium 8%
*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.
Tacos Pescado With Chili Rémoulade
Prep Time
10 minutes
Cook Time
16 minutes
Total Time
26 minutes
4  People


Recipe makes 4 Servings

1 1/2 Lb catfish fillet
4 Tbsp vegetable oil
1 cup(s) unbleached all purpose flour
1 Tbsp Lawry's Seasoned Salt
1 Tbsp black pepper
1/2 cup(s) mayonnaise
1/3 cup(s) Zatarain's Creole Mustard
3/4 Tsp chili powder
1/3 cup(s) green onions, chopped
12 yellow corn tortillas
1 small red cabbage, shredded
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Rinse fish under cold water and pat dry.
Cut fish diagonally into 1/2-inch thick slices.
Heat 2 tablespoons oil in a large skillet over high heat.
Combine flour, salt and pepper in large zip-close bag, close and shake well to blend.
Shake fish strips, about 6 at a time, in flour mixture to coat evenly. Transfer coated fish to a plate.
Cook fish in two batches in skillet until golden brown, about 4 minutes per side.
Drain cooked fish on paper towel. Add remaining 2 tablespoons oil to skillet between batches.
While fish cooks, combine mayonnaise, mustard, chili powder and green onions in a small bowl to create sauce. Set aside.
Wrap tortillas in a clean towel and microwave 15 seconds until warm.
Assemble tacos by spreading 2 teaspoons sauce on each tortilla and then top with 2-3 slices fish and a generous amount of shredded cabbage.



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