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Ingredientes
- 12 x corn tortillas
- 2 c. flaked grilled halibut
- 5 c. finely-shredded cabbage - (1/2 head)
- 3 x green onions, including tops
- 2 Tbsp. lime juice
- 2 x tomatoes halved, seeded, and diced
- 3/4 c. Chipotle Sauce (see below)
- 1 1/2 c. mayonnaise
- 1/3 c. buttermilk
- 3 x canned chipotle peppers in adobo sauce chopped
- 1/4 c. chopped cilantro
- 1/4 tsp salt
Direcciones
- Place tortillas in covered heat-proof container or possibly sealed aluminum foil packet; put fish in similar container. Hot tortillas and fish in 200 degree oven 15 min before serving.
- For the Chipotle Sauce: Mix together mayonnaise, buttermilk, peppers, cilantro and salt. (Makes 1 1/2 c.)
- Quarter green onions lengthwise and cut into 1-inch lengths. Toss together cabbage, green onions and lime juice in medium serving bowl. Place diced tomatoes in serving bowl. Put sauce in serving bowl.
- When tortillas and fish are hot, set on separate serving plates. Let each diner assemble his or possibly her own tortilla.
- To assemble: Spread a little sauce down middle of tortilla, add in some fish, sprinkle with diced tomatoes, then garnish with cabbage mix.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 422g | |
| Recipe makes 4 servings | |
| Calories 912 | |
| Calories from Fat 658 | 72% |
| Total Fat 74.42g | 93% |
| Saturated Fat 10.46g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 712mg | 30% |
| Potassium 943mg | 27% |
| Total Carbs 34.42g | 9% |
| Dietary Fiber 6.5g | 22% |
| Sugars 5.73g | 4% |
| Protein 30.18g | 48% |
