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Snapper Tacos with Chimichurri Mayo

4 servings


High Fibre

Nutritional Facts Per Serving

28 g
52.3 g
4.9 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 553
  • Fat 24.7 g
    • Saturated   3.6 g
    • + Trans 
  • Cholesterol 49 mg
  • Sodium   277 mg
  • Carbohydrate 52.3 g
    • Fibre   4.9 g
    • Sugars  
  • Protein 28 g
    • Vitamin A 7 %
    • Vitamin C 23 %
    • Calcium 5 %
    • Iron 9 %


Place the first 6 ingredients in a small food processor, or in the cup that came with your hand blender. Puree until smooth. Spoon this chimichurri mayo into a bowl and refrigerate until needed.
Preheat the oven to 425 degrees F. Cut 2, 12” pieces of foil. Stack and wrap 4 tortillas in each piece of foil.
Place the fish in a single layer on a parchment paper-lined baking sheet. Drizzle with the oil and juice; sprinkle with Cajun spice. Bake 5 minutes, and then set the foil packages of tortillas in the oven. Bake 5 to 7 minutes more, or until the fish is cooked through and the tortillas are warm.
Set 2 tortilla shells on each of 4 plates. Divide and set fish in a row down the centre of each tortilla. Let diners top their tacos with chimichurri mayo and cabbage, to taste.

Note: Cajun spice is available in the bottled herb and spice aisle. Corn tortillas are available in bags in the dairy/cheese display case.

Serving Suggestions

Make a Mexican-style meal of these tacos by serving them with sliced avocado and tomatoes, hot refried beans, and
Spanish-style Rice

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