Use your La Preferida Taco Seasoning to create a great Mexican/traditional Jewish fusion recipe!
This recipe has been reproduced from “Kosher by Design Entertains: Fabulous Recipes for Parties and Every Day” by Susie Fishbein with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.
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Mexican Gefilte Fish
Author: Susie Fishbein, Kosher by Design Entertains
Ingredients
- 1 (22-ounce) roll frozen gefilte fish, not defrosted
- 1 1.25 ounce packet La Preferida taco seasoning
- 2 teaspoons canola oil
- 1 large onion, chopped
- 2 cups shredded carrots, or 2 carrots peeled and sliced
- 1 clove garlic, chopped
- 1 medium chili pepper or jalapeño pepper, seeds and ribs removed, minced
- 1 16-oz can of tomato sauce
- 3 TB sugar
- 2 teaspoons water
Instructions
- Bring medium pot of water to boil. Add the taco seasoning packet to the water. Place the gefilte fish in the paper wrapper into the boiling water. Make sure there is enough water to cover or add water as needed. Turn down to a simmer for 1½ hours.
- In a medium pan, heat the oil on medium heat. Add the onion and sauté for 3-4 minutes, until shiny. Add the carrots, garlic and chili pepper. Sauté an additional 3 minutes.
- Add the tomato sauce, sugar and water. Bring to a boil, Remove from heat and set aside.
- Preheat oven to 350° F (180° C).
- When fish is done. Remove it from pot, discarding the water. When it is cool enough to handle, unwrap and discard the paper. Slice the fish (10-12 slices) and place into a baking dish. Pour the sauce over and place, covered into the oven. Bake for 1½ hours.
- Allow to cool. Best if done one day in advance and kept in refrigerator. Serve cold.