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Grilled Red Snapper Tacos with Bistro-Chipotle Spread

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. 2 cups
green onions, chopped 1 oz. 1/4 cup
canned chipotle peppers in adobo sauce, chopped - 4 tsp.
Tacos
corn tortillas (6 inch) - 2 doz.
iceberg lettuce, thinly sliced 12 oz. 1-1/2 qt.
tomatoes, small dice 12 oz. 1-1/2 cups
tomatillos, small dice 12 oz. 1-1/2 cups
red snapper fillets, grilled, flaked 2 lb. 1-1/2 qt.
avocados, medium dice 10 oz. 1-1/2 cups
red onions, fine dice 2 oz. 1/2 cup
fresh cilantro, chopped - 1/4 cup

Directions

BISTRO-CHIPOTLE Spread: Process ingredients in food processor until well blended. Refrigerate until ready to use.

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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