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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine the mayo, sour cream, chipolte, garlic powder and cover and chill. Place the fish sticks on a baking sheet, you might want to hit it with a little nonstick spray as sometimes they will stick. Bake according to directions on box (I just bake them at 375 for 12-15 minutes until crisp). As these are baking heat up a dry skillet and lightly toast the corn tortillas 2-3 at a time until opaque. Don't press them as they bake, it will make them stick. This takes less than a minute on each side, don't leave them too long as they will dry out. Stack them in middle of a large folded cloth to keep warm. Place a fish stick on each tortilla, dollop with sauce, a sprinkle of chopped onion, some sliced radishes, and pile on the shredded cabbage and serve. As of 4/09 these are less than a dollar per taco and will fill up four pretty well. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish	12			7126.4162	0.0	1107.0425	263.2966
corn tortilla	12			-	-	-	-
mayonnaise	1	cup		837.52	0.0	0.8584	92.8
cream	1/2	cup	sour	227.7	5.3245	2.806	22.2525
chipotle pepper	1	teaspoon	chopped	-	-	-	-
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057
cabbage			shredded	-	-	-	-
radish			sliced	-	-	-	-
scallion			chopped	-	-	-	-

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