Ingredients: SALT, PAPRIKA, CARIBE CHILI PEPPER, TOMATO, CHIPOTLE CHILI PEPPER, ONION, NEW MEXICO CHILI PEPPER, GARLIC, BLACK PEPPER, SUGAR, OREGANO.
Chef's Recipe for Picante Pepper Fish Tacos
Use one seasoning packet for 1 to 1.5 lbs. tilapia. Coat fish with entire packet of seasoning, pressing spices firmly onto the fish to ensure the spices adhere and the fish is well coated. Heat cooking oil in skillet on medium-high heat. Add seasoned fish to skillet and cook until the fish flakes easily with a fork, about 4 minutes per side. Remove fish from pan and cut into bite size pieces. Fold fish into warm corn or flour tortillas and sprinkle generously with fresh lime juice. Serve with Colorado Spice Rockin’ Guacamole and a cabbage slaw! Enjoy!
Storage Instructions: In the case that there are remaining spices leftover in your Colorado Spice pouch, please seal in a Ziploc-style bag and store in a dark, cool, dry place. Use within 6 months.
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