Best Aleids Mexican Fish Roll Up Tortillas Recipes
MEXICAN ROLL-UPS
These tasty appetizers are perfect for parties and since they're little rolls, kids love them! -Leigh Thomas, Hahira, Georgia
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first seven ingredients. Spread over tortillas. Roll up tightly and wrap in plastic. Refrigerate for 1 hour or until firm. , Unwrap and cut into scant 1-in. slices. Serve with salsa if desired.
Nutrition Facts : Calories 57 calories, Fat 4g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 89mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
TORTILLA ROLLUPS IV
These rollups are always a HUGE hit with the kids as well as the adults. A creamy, cheesy salsa mixture provides the filling. They are easy to make and may be prepared in advance.
Provided by DOREENB
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 25
Number Of Ingredients 6
Steps:
- In a medium bowl, mix the cream cheese, sour cream, fiesta-style ranch dressing mix, chunky salsa and Cheddar cheese. Spread even amounts of the mixture onto the tortillas. Roll tortillas and chill in the refrigerator until ready to serve.
- To serve, slice the chilled, rolled tortillas into 3/4 inch slices and arrange on a large serving platter.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 16.7 g, Cholesterol 21 mg, Fat 9.5 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 5.1 g, Sodium 397.2 mg, Sugar 0.9 g
MEXI-ROLLUPS
Simple appetizer that is easy to make and a crowd pleaser!
Provided by Tara K Farley
Categories Appetizers and Snacks Wraps and Rolls
Time 15m
Yield 40
Number Of Ingredients 6
Steps:
- Combine cream cheese, Cheddar cheese, picante sauce, green chiles, and taco seasoning in a large mixing bowl.
- Spread some of the mixture over most of 1 tortilla, leaving a 1/2-inch border on one side. Roll up. Repeat with remaining tortillas and cream cheese mixture. Cut into 1- to 2-inch sections.
Nutrition Facts : Calories 106.4 calories, Carbohydrate 7.3 g, Cholesterol 19.6 mg, Fat 7 g, Fiber 0.4 g, Protein 3.6 g, SaturatedFat 4.1 g, Sodium 269.8 mg, Sugar 0.5 g
FISH TACO WRAPS
Provided by Damaris Phillips
Categories main-dish
Time 55m
Yield 6 to 8 appetizer servings
Number Of Ingredients 21
Steps:
- Combine 1/4 cup sour cream, the mayonnaise, lime juice, cayenne, salt and pepper in a large bowl. Add the cabbage and cilantro and toss to combine. Cover and refrigerate until ready to serve.
- Heat 1/2 inch of the oil in a cast-iron skillet to 345 degrees F. Lay out the fish pieces and pat dry with a paper towel. Sprinkle them with salt, pepper and 1 teaspoon taco seasoning.
- Combine the breadcrumbs, flour and baking powder in a bowl and sprinkle with salt and pepper. Combine the egg, beer, hot sauce and remaining 2 teaspoons of taco seasoning in a second bowl. Dip the fish in the egg mixture, letting any excess drip off, and dredge in the flour mixture. Working in batches, fry in the hot oil, turning once, until golden brown, 3 to 5 minutes total. Remove with a slotted spoon or tongs and place on a paper towel-lined plate. Season with salt.
- Lay out 1 tortilla on your work surface. Pile the following ingredients on top of each other in the middle of the tortilla in this order: 1 cup slaw, 6 pieces of the fried fish, a quarter of the avocado slices, a quarter of the crumbled tortilla chips and a quarter of the radishes. Smear 1 tablespoon of the remaining sour cream on the tortilla next to the avocado and add a few dashes of hot sauce; this will act as the glue to keep help keep everything together.
- Carefully roll up the tortilla into a burrito and place seam-side down on your work surface. Insert 6 evenly-spaced skewers crosswise through the roll. Using a serrated knife, trim and discard the very ends of the roll (or eat them), and then slice between the skewers to create 6 skewered rounds. Repeat with the remaining ingredients.
ALEID'S MEXICAN FISH ROLL-UP TORTILLAS
Sister in Law came back from central America with a cookbook and this was something she made out of it... can be made as hot n' spicy or as mild as you prefer,(start off mild so that you can judge how much extra sambal you might want to add another time) and can be made in advance and popped in the oven for dinner parties, and is excellent served with a simple crisp salad and plain while rice... Enjoy!
Provided by kiwidutch
Categories Meat
Time 55m
Yield 8 tortillas
Number Of Ingredients 15
Steps:
- Sauté the onion in the olive oil in pan, add the soy sauce, sambal and sweet and sour sauce.
- Add the fish and simmer for 15 minutes, add more soy sauce according to preference and the dissicated coconut and the coconut meat (if used).
- Simmer for several minutes more (the sauce should have reduced somewhat and the whole mixture be cooked and not too liquid at all).
- Put spoonfulls into the middle of tortilla's and roll them up, tucking in the ends as you go to make little parcels.
- Line up the packages in an oven dish, sprinkle grated cheese over the top, put into a hot oven (200 C) for about 20 minutes until hot.
- *note*these can be made the day before and heated the next day, but you'll need to allow more time in the oven.
- Serve with fresh crisp salad and white rice.
- *note*Here in the Netherlands there are many different Sambal's available, and now I often see them in the Indonesian section of overseas supermarkets.If you can't get it I think that most hot pepper/chilli sauces could be used as substitute. Yes, you can make this mild enough for the kids to eat too!
Nutrition Facts : Calories 487.2, Fat 13.4, SaturatedFat 3.2, Cholesterol 34.4, Sodium 1283.4, Carbohydrate 65.4, Fiber 4.2, Sugar 7.2, Protein 24.8
HILDA'S STUFFIES
Provided by Emeril Lagasse
Categories appetizer
Time 40m
Yield 4 appetizer servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees. In a saute pan, heat the olive oil. Add the chorizo and render for 2 to 3 minutes. Add the onions, shallots, garlic and peppers. Saute the mixture until the vegetables are light in color, about 2 minutes. Remove from the heat and turn into a mixing bowl. Season with salt, cayenne and parsley. Stir in the clams and creole mustard. Fold in enough bread crumbs to bind the mixture. Pack the mixture into each shell and tie with the butcher's twine. Place on a baking sheet and bake for 8 to 10 minutes, or until the stuffing is cooked through. Remove from the oven and place the untied clams on a platter. Drizzle the butter sauce over the clams. Place a small bundle of the leeks in the center of each clam. Garnish with red peppers, parsley and Essence.
THE BEST MEXICAN TORTILLA ROLL UPS
I am requested to make these all the time. They are easy, and people LOVE them. I developed this over the years to suit our tastes. There are recipes close to this one, but I like mine best! The amount of tortillas you need will depend on how thick you spread the mixture. I like them thick. Zaar wont let me list the chilies, olives and pimentos correctly. But I buy the small can of each. They are already chopped small, so they mix in well with the cream cheese.
Provided by Megans Mommy
Categories < 4 Hours
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl with an electric mixer cream the cream cheese until smooth.
- Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
- Mix well with a spoon.
- Spread the mixture on the flour tortillas.
- I use about 1/4 to 1/3 cup for each tortilla.
- Cut in 1 inch slices and serve with additional salsa to dip into.
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Aleids Mexican Fish Roll Up Tortillas Recipes
Aleids Mexican Fish Roll Up Tortillas Recipes is a delightful and easy to make dish that captures the essence of traditional Mexican cuisine. This dish, also known as fish tacos, is made up of flour tortillas filled with fish grilled or fried to perfection, along with a tasty blend of spices and vegetables.
History of Mexican Fish Tacos
The Origin of Fish Tacos
Fish tacos have their origins in the coastal regions of Mexico, specifically in the Baja California region. In the late 1940s, a group of fishermen came up with the idea of "tacos de pescado" as a way to quickly prepare and enjoy their catch of the day. The fish tacos that we know today have grown in popularity across Mexico and the United States.
Preparation of Aleids Mexican Fish Roll Up Tortillas
Ingredients
- 1 lb. fish fillets
- 1/2 cup all-purpose flour
- 1/2 cup panko bread crumbs
- 1/2 tsp salt
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
- 1 egg, beaten
- 1 tbsp vegetable oil
- 8 small flour tortillas
- 1/2 cup shredded lettuce
- 1/4 cup chopped cilantro
- 1/2 cup diced fresh tomatoes
- 1/4 cup chopped onion
- 1/2 cup sour cream
- 1/2 cup salsa
- 1 lime, cut into wedges
Preparation
To start, heat a skillet over medium-high heat and add the vegetable oil when hot. Mix the flour, bread crumbs, salt, paprika, garlic powder, and black pepper together in a shallow dish. Dip each fish fillet in the beaten egg, and then coat it in the flour mixture. Once the skillet is hot, add the fish fillets and cook for 3-4 minutes on each side or until the fish is cooked through.
To assemble the tortillas, place a warm flour tortilla on a plate and add a piece of fish. Top the fish with a bit of shredded lettuce, chopped cilantro, diced tomatoes, and chopped onion. Add a dollop of sour cream and a spoonful of salsa on top of the vegetables. Squeeze a wedge of lime over the top for added flavor. Fold the ends of the tortilla up and roll up tightly. Repeat with the remaining tortillas until all of the fish tacos are assembled.
Variations of Aleids Mexican Fish Roll Up Tortillas
Grilled Fish Tacos
If you want to make grilled fish tacos instead, you can simply grill the fish fillets instead of frying them in a skillet. You can also use a grill pan on the stovetop if you don't have access to an outdoor grill. Simply baste the fish fillets with a bit of oil and grill for 3-4 minutes on each side or until the fish is cooked through.
Shrimp Tacos
If you want to try a different seafood option, you can substitute the fish fillets with shrimp. Simply season the shrimp with a bit of salt and chili powder, and saute them in a pan until they're cooked through. You can then prepare the rest of the taco ingredients as described above and assemble the tacos in the same way.
Vegetarian Tacos
If you want to make a vegetarian version of these tacos, you can omit the fish altogether and use grilled vegetables instead. You can grill up some bell peppers, onions, and zucchini and use them as the filling for the tacos. Add some shredded lettuce, chopped cilantro, and diced tomatoes, along with a bit of sour cream and salsa, for a flavorful and healthy vegetarian taco option.
Final Words
Aleids Mexican Fish Roll Up Tortillas Recipes is one of the most popular dishes in Mexico and has continued to gain popularity worldwide. The blend of flavors and spices, combined with fresh fish, tortillas, and vegetables, create a dish that is both delicious and healthy. The dish is simple to prepare and can be adjusted to suit individual preferences. Whether you're a foodie or just looking for a quick, easy meal, these tacos are sure to impress.