INGREDIENTS
- 1 cup Marzetti® Tropical Habanero Sauce
- 2 cups Pineapple, 3/8" diced & roasted
- 1 Flour tortilla (6")
- 1 Breaded fish fillet
- 1/4 oz Lettuce, shredded
- 1 oz Guacamole
- 1 tsp Onions, diced
- 1/2 tsp Cilantro, freshly chopped
For the Pineapple-Habanero Salsa:
Combine pineapple and Marzetti® Tropical Habanero Sauce. Cover and refrigerate up to 48 hours.
For the Yucatan Fish Taco:
Fry fish per directions. Warm tortilla and top with guacamole, breaded fish, 1 oz. prepared pineapple-habanero salsa, shredded lettuce, cilantro and onion.
