Tacos with Fish Ceviche and Chipotle Barbecue and Grill Sauce

Crispy corn taco plates stuffed with fish ceviche, finely chopped vegetables, garlic, coriander, and lime juice. Serve the Tacos with Green Salad and Mayonnaise, seasoned with Chipotle Skewer and Grill Sauce.

Ingredients

Innings:

1 pack. Santa Maria Mini Taco Tubs
300 g Iceberg lettuce

Directions

Cut the fish into 1 cm pieces, place in a bowl and squeeze the lime juice onto it. Stir and refrigerate for 2 hours.
Drain all the liquid from the fishbowl.
Chop the pickled onion and cilantro. Cut avocado and mango into cubes. Core the tomatoes and cut them into cubes. Whisk all the ingredients in a bowl, add garlic, salt, and black pepper. Pour in the olive oil and stir gently.
Serve ceviche in corn tacos with chopped Iceberg lettuce and Chipotle-flavored mayonnaise sauce.

Chipotle flavored mayonnaise sauce:

Combine the Chipotle kebab and grill sauce with mayonnaise.
Salt.

Enjoy your meal!

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