Includes 10 soft flour tortillas, crusted-fish seasoning, and Baja sauce seasoning.
Flour Tortillas: Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Partially Hydrogenated Soybean Oil, Glycerin, Baking Powder (Baking Soda, Sodium Aluminum Phosphate, Fumaric Acid), Corn Syrup Solids. Contains Less than 2% of Salt, Potassium Sorbate and Calcium Propionate (Preservatives), Monoglycerides, Dough Conditioner (Salt, Wheat Starch, Enzymes), L-Cysteine Hydrochloride.Seasoning: Corn Starch, Enriched Flour Bleached (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Salt, Chili Pepper, Onion Powder, Partially Hydrogenated Soybean Oil. Contains Less than 2% of Spice, Silicon Dioxide (Anticaking Agent), Parsley Flakes, Sugar, Yeast, Natural Flavor, Ethoxyquin (Preservative).Baja Sauce Mix: Maltodextrin, Sugar, Salt, Onion Powder, Garlic Powder. Contains Less than 2% of: Paprika, Parsley Flakes, Partially Hydrogenated Soybean Oil, Modified Corn Starch, Citric Acid, Spice, Yeast Extract, Dried Vinegar, Dried Chipotle Pepper, Silicon Dioxide (Anticaking Agent), Ethoxyquin (Preservative).
Directions for Fish (Prep Time 20 Min.)You Will Need:1/2 cup mayonnaise2 tablespoons water1 lb. tilapia, thawed if frozen2 tablespoons vegetable oil 1. Stir Baja Sauce Seasoning, mayonnaise and water until well blended. Set aside.2. Empty Crusted-Fish Seasoning into shallow dish. Cut fish fillets into 10 equal-size pieces. Place fish pieces on seasoning, turning to coat lightly on both sides.3. Heat oil in large nonstick skillet. Carefully add fish to hot oil. Cook 2 to 3 minutes until golden brown on bottom. Reduce heat to medium. Turn fish; cook 2 to 3 minutes until fish flakes easily with a fork (145degF).4. Spoon fish on warmed tortillas. Top with Baja Sauce, desired toppings and a squeeze of fresh lime juice. Refrigerate leftovers.Try It with Shrimp! (Prep Time 15 Min.)Make as directed aboveâ€”except brown 1 lb. uncooked medium shrimp (31â€“40 count), thawed if frozen, peeled and deveined. Empty Crusted-Fish Seasoning into bowl or food-storage plastic bag. Pat shrimp dry; coat with seasoning.
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