Mi Mama’s Taco Flour Tortilla

Mi Mama’s Taco Flour Tortilla is an 8 inch tortilla that can be used in a variety of ways. It can be used for larger sized fajitas or smaller sized burritos. In addition, it can also be enjoyed as a soft taco, as a substitute for the more familiar, hard taco shell.

Mi Mamas Flour Taco Size Tortilla

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 isflexible.
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 Taco Tortilla Nutritionals

Mi Mama's Tortillas

Mi Mama's Tortillas

Mi Mama's Tortillas4 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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