Grilled Red Snapper Tacos with Bistro-Chipotle Spread

Yield:

24 servings, 1 taco each

Ingredients

Ingredients	Weights	Measures
Bistro-Chipotle Spread
GREY POUPON Bistro Sauce	1 lb. 4 oz.	2 cups 1/2 cup
green onions, chopped	1 oz. -	1/4 cup 1 Tbsp.
canned chipotle peppers in adobo sauce, chopped	- -	4 tsp. 1 tsp.
Tacos
corn tortillas (6 inch)	- -	2 doz. 6 each
iceberg lettuce, thinly sliced	12 oz. 3 oz.	1-1/2 qt. 1-1/2 cups
tomatoes, small dice	12 oz. 3 oz.	1-1/2 cups 6 Tbsp.
tomatillos, small dice	12 oz. 3 oz.	1-1/2 cups 6 Tbsp.
red snapper fillets, grilled, flaked	2 lb. 8 oz.	1-1/2 qt. 1-1/2 cups
avocados, medium dice	10 oz. 2-1/2 oz.	1-1/2 cups 6 Tbsp.
red onions, fine dice	2 oz. 1/2 oz.	1/2 cup 2 Tbsp.
cilantro, chopped	- -	1/4 cup 1 Tbsp.

Directions

BISTRO-CHIPOTLE Spread: Process ingredients in food processor until well blended.

FOR each serving: Warm 1 tortilla; spread with 4 tsp. Bistro-Chipotle Spread. Top with 1/4 cup lettuce, 1 Tbsp. each tomatoes and tomatillos, 1/4 cup fish, 1 Tbsp. avocados, 1 tsp. onions and 1/2 tsp. cilantro.

Kraft Kitchens Tips

Special Extra

Top with crumbled queso fresco.

K:58252v01:115726

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