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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> US >> US

• Dietary Style

• Preparation Time

  Cooking Time - 5 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat oven to 450 degrees F. Thaw fish fillets if frozen. Rinse fish and pat dry with paper towels. Cut fish fillets crosswise into 1-inch slices. Place fish in a single layer in a greased shallow pan. | 2. Combine butter, DONA MARIA(R) Chicken Bouillon, cumin, garlic powder and BUFALO(R) Picante Classica. Brush over fish. | 3. Bake for 4-6 minutes or until fish flakes easily when pierced with a fork. Meanwhile, combine mayonnaise, sour cream and lime juice. Add shredded lettuce; toss to coat. Spoon lettuce mixture onto each warm tortilla. Top with fish. Serve tacos with HERDEZ(R) Salsa Casera. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	1	pound	skinless	403.4676	0.0	89.7602	2.2667
butter	2	tablespoons	melted	171.0	7.857	5.343	14.4
cumin	1/4	teaspoon	ground	1.9688	0.2323	0.0935	0.1169
garlic powder	1/8	teaspoon		1.2826	0.2818	0.0641	0.0028
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0
cream	2	tablespoons	sour	47.52	1.1112	0.5856	4.644
lime juice	1	teaspoon		1.2604	0.4245	0.0212	0.0035
lettuce	1 1/2	cups	shredded	8.1	1.5498	0.7344	0.081
flour tortilla	8		warmed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.