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.
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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