FISH TACOS
AJI-NO-MOTO® UMAMI SEASONING
Recipe Finder
Ingredients
Salsa:
1/2 cup (70g) Tomato, small diced
1/2 cup (80g) Mango, small diced
1 Tbsp. (4g) Basil, shredded
1/4 cup (30g) Onion, red, small diced
1 Tbsp. (15ml) Lime juice
1/2 pack (5.5g) AJI-NO-MOTO® Umami Seasoning
Taco:
1 cup (150g) Tilapia fillet, skinless
1/2 pack (3.5g) AJI-GINISA® Seasoning Mix
1 Tbsp. (15ml) Cooking oil
5 pcs. (125g) Tortilla flour, toasted, soft
1/2 cup (75g) Cabbage, shredded
10 Tbsp. (150ml) Sourcream
NUTRITION INFORMATION
| Nutrition Facts | |
|---|---|
| Calories per serving (kcal) | 219.7 |
| Carbohydrates (g) | 18.5 |
| Proteins (g) | 9.1 |
| Fat (g) | 11.3 |
| Dietary Fiber (g) | 1.8 |
| Calcium (mg) | 91.0 |
| Iron (mg) | 1.4 |
| Sodium (mg) | 508.9 |
Good to Know Nutrition Facts!
You can still satisfy your taco cravings with this snack without the guilt of consuming too much fat. Tilapia has a lower fat content compared to usual meats used in tacos such as pork or beef.
Preparation time: 25 minutes
Cooking time: 5 minutes
Procedure
For the salsa:
- MIX. In a mixing bowl, mix tomato, mango, basil, onion, and lime juice for the salsa. Season with 1/2 pack AJI-NO-MOTO® and set aside.
- SEAR. Season tilapia fish with AJI-GINISA®. On a hot pan, add oil and sear fish until cooked. Set aside and shred the fish.
- ASSEMBLE. On a piece of tortilla flour, first place 15g cabbage then pour in 2 tablespoons of sour cream. Next, place the shredded tilapia fillet on top together with 1/4 cup of the salsa mixture.
Makes 5 servings
Serving size: 1 pc. Taco with filling (25g tortilla flour, 15g cabbage, 24g sour cream, 30g tilapia, 30g salsa
Cooking Tips
Instead of searing, you can also bake the fish in a 400°F (200°C) preheated oven for about 10-15 minutes or until cooked. Fish should be easily flaked by a fork after baking.
Product Used
