PACE® PICANTE GRILLED FISH TACOS

Made With:

Product

Pace® Picante Sauce- Medium

Smoothly blended tomatoes, chunks of savory onions and of course, our famously fresh, hand-picked jalapeños, make Pace® Picante sauce the perfect ingredient or dip.

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Tip

Serve with hard taco shells instead of flour tortillas.

Nutrition Facts
Serving Size
1 SERVNG (2 TACOS, 2 TBSP SAUCE)
Amount Per Serving
Calories 394
% Daily Value
Total Fat 14g
22%
Saturated Fat 3.3g
17%
Cholesterol 74mg
25%
Sodium 994mg
41%
Total Carbohydrate 33.9g
11%
Dietary Fiber 2.6g
10%
Protein 31.9g
64%
Vitamin A %
Vitamin C 1%
Calcium 23%
Iron 17%
Total Time

25 min.

Serving & Size

1 SERVNG (2 TACOS, 2 TBSP SAUCE)

Yields

Most anything can be used to fill a taco but marinated, grilled fish stuffed into tortillas- slathered with Pace® Picante  sauce and yogurt make this delicious.

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVNG (2 TACOS, 2 TBSP SAUCE)
Amount Per Serving
Calories 394
% Daily Value
Total Fat 14g
22%
Saturated Fat 3.3g
17%
Cholesterol 74mg
25%
Sodium 994mg
41%
Total Carbohydrate 33.9g
11%
Dietary Fiber 2.6g
10%
Protein 31.9g
64%
Vitamin A %
Vitamin C 1%
Calcium 23%
Iron 17%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
plain nonfat Greek yogurt 1 lb. cups
Made With:

Product

Pace® Picante Sauce- Medium

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Pace® Picante Sauce- Medium 14 oz. 1 1/2  cups
cilantro, minced 0 oz. 1/2  cups
1. In a bowl mix together yogurt, Pace® Picante Sauce and cilantro. Place in a covered container. Refrigerate.

CCP: Refrigerate below 40°F at least 2 hours before using as directed.
Weight Measure
cumin, ground tbsp.
paprika, smoked tbsp.
kosher salt tbsp.
ground red pepper 3/4  tsp.
olive oil
whitefish, fillet(s), 3 oz each 5 lb. 24  ea.
2. In small bowl combine cumin, paprika, salt and pepper. Toss well to mix. Cover and hold to use as directed.

3. Place fish filets on an oiled sheetpan. Brush filets with oil. Sprinkle spice rub evenly over both sides of fish.

4. Grill fish over medium flame, 3-4 minutes per side or roast fish in 425°F. conventional or 375°F. convection oven 8-10 minutes until fish flakes easily when tested with a fork. 

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.

5. Remove from heat. Break each filet into pieces.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
flour tortilla, 6-inch, warmed 54 oz. 48  ea.
iceberg lettuce, shredded 2 lb. qt.
reduced fat Cheddar cheese, shredded 12 oz. cups
6. Heat tortillas or taco shells according to package directions.

CCP: Hold for hot service at 140°F or higher until needed.

7. To Serve: Divide fish evenly between tortillas (1 1/2 oz. per tortilla). Top each with the following:
  • 1/4 cup lettuce,
  • 1 tablespoon cheese and
  • 1 tablespoon yogurt-picante cream
Roll to enclose and serve. Serve immediately..
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