A la talla grilled fish is an ideal preparation for Lenten season. Prepare this red snapper marinated in a talla sauce, with which you can make delicious taquitos topped with red onion and cilantro.
5 tablespoons Hellmann's® mayonnaise dressing with olive oil, for the marinade
1/4 cups lime juice, for the marinade
1 teaspoon salt, for the marinade
1 teaspoon black pepper, for the marinade
5 guajillo chiles, rehydrated, for the sauce
1/2 onions, for the sauce
6 cloves garlic, for the sauce
1 teaspoon marjoram, for the sauce
1 teaspoon allspice berry, for the sauce
1/2 teaspoons cumin, whole, for the sauce
1 teaspoon oregano, for the sauce
1/2 teaspoons cloves, for the sauce
2 teaspoons vinegar, for the sauce
3 teaspoons orange juice, for the sauce
1 tablespoon Hellmann's® mayonnaise dressing with olive oil, for the sauce
2 tablespoons margarine, cut into small-sized cubes
onion, cut into rings
cherry tomato, for garnish
tortillas
red onion, cut into strips
fresh cilantro, for garnish
lime, for serving
Preparation
40 mins
20 mins
Easy
Preheat oven to 356 °F.
On a chopping board butterfly fish using a sharp knife.
For the sauce: In a bowl place fish. Marinate with Hellmann's® mayonnaise dressing with olive oil, lime juice, salt, and black pepper for about half an hour.
Combine all sauce ingredients with Hellmann's® mayonnaise dressing with olive oil in a blender and blend until smooth.
Place fish on baking sheet with a wire rack. Using a brush, cover fish with sauce.
Bake fish for 10 minutes. Remove from oven and place a few cubes of margarine. Bake 10 minutes more and remove from the oven. Garnish with onion rings and cherry tomatoes.
Serve fish tacos in corn tortillas and top with onion, cilantro, cherry tomatoes, and lime.
Nutritional information
* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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