Peruvian Sea Bass Taquitos with Spicy Aji-Mango Chutney

Name: Peruvian Sea Bass Taquitos with Spicy Aji-Mango Chutney
Prep time: 10 min
Total time: 13 min
Yield: 12
Ingredients: 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

PRODUCTS USED IN RECIPE

6" Yellow Corn 5 oz.

Peruvian Sea Bass Taquitos with Spicy Aji-Mango Chutney

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INGREDIENTS

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

DIRECTIONS

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.

Recipe Using Same Product(s)

RELATED RECIPE

Spicy Aji-Mango Chutney
Peruvian Dirty Rice

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