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Peruvian Seafood Tacos

Peruvian Seafood Tacos
 
Yield:
12 servings, 1 taco each

Ingredients

Ingredients Weights Measures
KRAFT Lime Cilantro Vinaigrette 12 oz. 1-1/2 cups
aji amarillo pepper paste 1 oz. 2 Tbsp.
minced garlic - 1 Tbsp.
uncooked jumbo shrimp, peeled, deveined (16/20 ct.), sliced in half lengthwise 12 oz. 2 cups
tilapia fillets, cut into 2-inch pieces 12 oz. 2 cups
Slaw Mix
green cabbage, finely shredded 8 oz. 1 qt.
corn kernels, charred 3 oz. 3/4 cup
red onions, shaved 1.4 oz. 1/4 cup
fresh cilantro leaves - 1/4 cup
Assembly
corn tortillas 1 lb. + 3.5 oz. 24 each
queso fresco, crumbled 3 oz. 3/4 cup

Directions

COMBINE vinaigrette, pepper paste and garlic. Divide mixture in half. Refrigerate half of the dressing mixture. Marinate shrimp and fish in the remaining dressing mixture for at least 1 hour.

SLAW Mix: Combine ingredients. Refrigerate until ready to use.

FOR each serving: Drain seafood from marinade; discard marinade. Grill 2 oz. of mixed seafood on well-oiled grill until fully cooked.

WARM 2 tortillas. Fill double-stacked tortillas with cooked seafood and 1/3 cup Slaw Mix. Drizzle with 1 Tbsp. reserved dressing mixture. Top with 1 Tbsp. cheese.

Kraft Kitchens Tips

Tip
Seafood can be cooked on a 350ºF greased griddle or flat-top grill.
K:65269v01:164812
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Nutritional Information

Nutrition Information

Calories
 230
Total fat
 7 g
Saturated fat
 1.5 g
Cholesterol
 70 mg
Sodium
 530 mg
Carbohydrate
 27 g
Dietary fiber
 4 g
Sugars
 3 g
Protein
 16 g
Vitamin A
 4 %DV
Vitamin C
 15 %DV
Calcium
 10 %DV
Iron
 6 %DV
Healthy Living Information
Good source of calcium