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Frontera Sauce Skillet Taco Key Lime Cilantro Medium Pouch - 8 Oz
Ingredients
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Serving Size: 2tbsp Servings Per Container: about 8 |
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| Calories | Amount Per Serving
15 |
% Daily Value |
|---|---|---|
| Calories From Fat | Amount Per serving 5 | |
| Total Fat | Amount Per serving 1g | 2% |
| Saturated Fat | Amount Per serving 0g | 0% |
| Trans Fat | Amount Per serving 0g | |
| Polyunsaturated Fat | Amount Per serving (-) | |
| Monounsaturated Fat | Amount Per serving (-) | |
| Cholesterol | Amount Per serving 0mg | 0% |
| Sodium | Amount Per serving 220mg | 10% |
| Total Carbohydrate | Amount Per serving 3g | 0% |
| Dietary Fiber | Amount Per serving <1g | 2% |
| Sugars | Amount Per serving 2g | |
| Protein | Amount Per serving 0g | |
| Vitamin A | 2% | |
| Vitamin C | 6% | |
| Calcium | 0% | |
| Iron | 0% | |
Roasted Tomatillo, Onion, Anaheim Chiles, Key Lime Puree, Poblano Chiles, Serrano Peppers, Cilantro, Salt, Expeller Pressed Canola Oil, Agave Nectar, Garlic, Evaporated Cane Juice and Extra Virgin Olive Oil.
Details
Skillet Sauce, Taco, Key Lime Cilantro
With roasted tomatillo + green chile. Ready in 10 minutes. Medium. Gourmet seasoning from Chef Rick Bayless. Key Lime Cilantro Taco Skillet Sauce: Everybody dreams of eating tacos on a Mexican beach - the flavors of fresh seafood, lime, green chile and cilantro wrapped in a warm tortilla. Here it is, ready in 10 minutes - surf not included. Rick Bayless: Award-winning chef, author, host of Public Television's Mexico - One Plate at a Time and winner of Bravo's Top Chef Masters. All natural. No preservatives. No gluten ingredients used. Not intended for microwave use. Call with comments: 800-509-4441 or email. fronterafiesta.com for recipes and entertaining ideas from Rick Bayless and Frontera.
More
Product Attributes
Gluten Free
Directions
Quick Recipe: Serves 4. Key Lime Shrimp Tacos: 1 onion, thinly sliced; 1 Poblano or Anaheim chile, thinly sliced; 1 pound peeled, deveined medium shrimp; 1 pouch Frontera Taco Skillet Sauce. 1. Saute Onion & Chile: Heat 1 tbs oil in nonstick 10- or 12-inch skillet over high heat. Add onion and chile. Cook, stirring occasionally, until golden and tender, about 4 minutes. Remove to a plate. 2 Brown Shrimp: Add 1 tbs oil to skillet. Add shrimp; cook and stir over high heat until opaque, 2 to 4 min. 3. Combine & Heat: Stir sauce and onion mixture into skillet; heat through, about 1 minute. Serve in warm tortillas with chopped cilantro. Variations: Substitute 1 pound sea scallops or cubed firm fish for the shrimp.
About the Producer
Frontera Foods
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