Ingredients for Aleid's Mexican Fish Roll Up Tortillas
- Olive Oil
- Onion
- 10 ounces cooked fish fillets
- 1 teaspoon sambal oelek
- Soya Sauce
- Desiccated Coconut
- Coconut Meat
- Sugar
- Cornflour
- salt to taste
- Tomato Sauce
- White Vinegar
- Soy Sauce
- 6 (8 inch) flour tortillas
- 1 cup shredded Monterey Jack cheese
- 1/2 cup mayonnaise
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- freshly ground black pepper to taste
- 1 jalapeño, sliced (optional)
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How to Make Aleid's Mexican Fish Roll Up Tortillas
- Preheat oven to 375°F (190°C).
- In a bowl, gently combine the cooked fish, mayonnaise, lime juice, cilantro, and 1 teaspoon of sambal oelek (or to taste). Season with salt and pepper.
- Spread the fish mixture evenly over each tortilla.
- Top with shredded cheese and a few sliced jalapeños (optional).
- Tightly roll up each tortilla.
- Place the roll-ups seam-down in a lightly greased baking dish.
- Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
- Serve immediately with a crisp salad and plain white rice.
Nutrition Information (Approximate per serving)
Sodium
53 g
Sugar
28g
Fat
16g
Carbs
21g
