Fish Enchiladas in Annatto Sauce


In addition to being delicious, this dish is highly nutritious, thanks to the fish, a great source of omega-3 fatty acids, which promote cardiovascular health.


  • 12 thin corn tortillas
  • 3 basa fish fillets (may substitute swai or catfish)
  • 1 Roma tomato, cut in cubes
  • ½ cup red onion, cut in cubes
  • 1 clove garlic (diced)
  • 1 serrano chili, seeded and cut in cubes
  • ½ bunch of cilantro (chopped)
  • Salt and pepper
  • 1 cup Nutrioli®
  • Cilantro leaves

For sauce:

  • 10 oz. fresh-squeezed orange juice
  • 2 tsp annatto paste
  • Flesh of 1 mango
  • Salt and pepper
    Valor nutritivo por porción

  • 466 kcal
  • 17g Fats
  • 82g Proteins
  • 58g Carbohydrates


  1. Sauté onion, garlic and serrano chili in two tablespoons of Nutrioli®. Add fish fillets, cut in cubes, followed by tomato. Adjust seasoning and then add finely chopped cilantro.
  2. Heat Nutrioli® in a deep pan and fry tortillas only long enough to soften. Remove from oil and drain on paper towels.

For sauce:

  1. Puree orange juice, annatto paste and mango flesh in blender. Add salt and pepper and cook over medium heat.
  2. Fill tortillas with fish mixture and douse with sauce. Serve immediately.



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