Mi Mama’s Fajita Tortillas

Mi Mama’s popular Fajita sized tortilla is typically used in the familiar Tex-Mex dish by the same name. However, they can be also used in just about any recipe that calls for a flour tortilla. Because of their smaller size – 6 to 7 inches, they can be used as a substitute for larger sized tortillas, when you need a lighter fare.

Mi Mamas Fajita Flour Tortillas

Heating Instructions

Appliance temperatures may vary. Please consider the performance of your appliance when following these directions.

OVEN: Pre-heat oven to 350°F. Place tortillas in covered container or wrap in aluminum foil. Heat in oven for 10 minutes or until tortillas are soft and flexible.
SKILLET: Place tortillas in moderately heated, ungreased skillet for 10 to 15 seconds. Warm each side until tortilla is flexible.
MICROWAVE: Remove tortilla from package. Place tortilla between paper towels. Microwave tortillas on high setting. Microwave up to 2 tortillas for approximately 20 seconds. Microwave more than 2 tortillas for up to 50 seconds or until warm and flexible.
SNACK IDEAS: Serve warmed tortillas with butter, cinnamon-sugar or shredded cheese.

Mi Mamas Flour Fajita Tortillas Nutritionals

Mi Mama's Tortillas

Mi Mama's Tortillas

Mi Mama's Tortillas3 months ago

Mi Mama’s Summer Recipes:

Baja fish tacos

**For the Fish:**
- 1 lb white fish fillets (such as cod or tilapia)
- 1 cup flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 cup buttermilk
- 1 cup breadcrumbs
- Vegetable oil (for frying)

**For the Cabbage Slaw:**
- 2 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp honey
- Salt and pepper to taste

**For the Sauce:**
- 1/2 cup sour cream
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 tsp hot sauce (optional)
- 1/2 tsp garlic powder
- Salt to taste

**For Serving:**
- Mi Mama’s Corn or flour tortillas
- Lime wedges
- Extra cilantro (optional)

Instructions:

1. **Prepare the Fish:**
- Mix the flour, paprika, garlic powder, onion powder, cumin, salt, and pepper in a bowl.
- Dip the fish fillets in buttermilk, then dredge them in the seasoned flour mixture, coating evenly.
- Dip again in buttermilk, then coat with breadcrumbs.

2. **Cook the Fish:**
- Heat vegetable oil in a large skillet over medium-high heat.
- Fry the fish fillets for about 3-4 minutes per side, or until golden brown and cooked through.
- Remove from oil and drain on paper towels.

3. **Prepare the Slaw:**
- In a large bowl, mix together cabbage, carrots, cilantro, mayonnaise, lime juice, honey, salt, and pepper.
- Toss until well combined.

4. **Prepare the Sauce:**
- In a small bowl, mix together sour cream, mayonnaise, lime juice, hot sauce (if using), garlic powder, and salt.
- Adjust seasoning to taste.

5. **Assemble the Tacos:**
- Warm the tortillas in a dry skillet or on a grill.
- Place a piece of fried fish on each tortilla.
- Top with cabbage slaw and a drizzle of sauce.
- Garnish with extra cilantro and lime wedges if desired.

Enjoy your tacos!

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