This is a clone.
Charbroiled with Mexican seasonings, wrapped in a flour tortilla, with cheese, guacamole, salsa and creamy taco sauce
Nutrition information per serving: Calories: Good Choice (453); Cholesterol: Excellent Choice (70 mg); Fat: Moderate (22 g); Sodium: High (1624 mg); Exchanges: 4 1/4 Meat, 1 1/2 Bread, 1/4 Veg, 3 3/4 Fat; Protein: 41 g, Carbohydrate: 29 g
This nutrition analysis corresponds to the recipe below. The restaurant version may differ.
Serves 2.
Tacos:
9 ounces fish (snapper used in analysis)
4 corn tortillas
1/2 cup shredded cabbage
1/4 cup jalapeño ranch dressing (see recipe below,
or buy from Anthony's)
1 tablespoon guacamole
1/4 cup shredded Cheddar cheese (or, use your
favorite! We use Cheddar and queso fresco)
1/4 cup cilantro leaves
1 cup salsa - your favorite
Jalapeño Ranch Dressing:
1 pint ranch dressing (your favorite)
1/4 cup cilantro, stemmed and chopped
1/2 fresh jalapeño, minced, discard seeds, or to taste
Jalapeño ranch dressing: Combine all ingredients. Mix until thoroughly. Set aside during preparation of tacos.
Tacos: Grill fish 1 minute per side. (Optional: baste with melted butter mixed with a little taco seasoning.) Warm tortillas on grill. Place fish in tortillas, then top with other ingredients.
Serve with warmed black beans, if desired (not included in analysis).
