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Yucatan Fish Taco

Yucatan Fish Taco

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  • 1 Flour tortilla (6")
  • 1/4 oz Lettuce, shredded
  • 1 cup Marzetti™ Mango Habanero Wing Sauce
  • 1 oz Guacamole
  • 1/2 tsp Cilantro, freshly chopped
  • 1 Breaded fish fillet
  • 1 tsp Onions, diced

  1. For the Pineapple-Habanero Salsa:

    Combine pineapple and Marzetti™ Mango Habanero Wing Sauce. Cover and refrigerate up to 48 hours.

  2. For the Yucatan Fish Taco:

    Fry fish per directions. Warm tortilla and top with guacamole, breaded fish, 1 oz. prepared pineapple-habanero salsa, shredded lettuce, cilantro and onion.

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