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Peruvian Sea Bass Taquitos with Spicy Aji-Mango Chutney


6" Yellow Corn 5 oz.
Peruvian Sea Bass Taquitos with Spicy Aji-Mango Chutney

Scale Your Recipe

Original Recipe Serves 12
Prep Time 10 min
Cooking Time 3 min


36 each  6" Yellow Corn Tortillas (10503)  
4 1/2 lbs. Fresh Sea Bass , cut into 6 x 1/2" strips   
 Salt and Pepper to taste  
1/3 cup Fresh Oregano , minced 
Spicy Aji-Mango Chutney , see related recipe 
Peruvian Dirty Rice , see related recipe 


1.) Pre-heat fryer to 350°F. Season each sea bass strip with salt, pepper and minced oregano, place on the bottom half of the tortilla and roll forward to form cylinder shaped taquitos, secure with toothpicks.

2.) Fry each taquitos for 2 ½ -3 minutes.

3.) For one plate: Serve 3 taquitos per order with a 3-4 oz. of dirty rice and 2 oz. of Aji-Mango Chutney.

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