YIELD: 24 (one taco) servings
For the bistro chipotle spread:
2 cups Grey Poupon Bistro Sauce
¼ cup green onions, chopped
4 tsp. canned chipotle peppers in adobo, chopped
For the tacos:
24 corn tortillas (6")
12 oz. iceberg lettuce, thinly sliced
1 ½ cups tomatoes, small dice
1 ½ cups tomatillos, small dice
2 lbs. red snapper fillets, grilled, flaked
1 ½ cups avocados, medium dice
2 oz. red onions, fine dice
¼ cup cilantro, chopped
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For the bistro chipotle: Process Bistro Sauce, green onions and chipotle peppers in food processor until well blended.
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For each serving: Warm 1 tortilla; spread with 4 tsp. Bistro Chipotle Spread. Top with ¼ cup lettuce, 1 Tbsp. each tomatoes and tomatillos, ¼ cup fish, 1 Tbsp. avocados, 1 tsp. onions and ½ tsp. cilantro.
Photo and recipe: kraftfoodservice.com
