BAJA FISH TACOS
Provided by Food Network Kitchen
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat about 3 inches vegetable oil in a medium pot over medium-low heat until a deep-fry thermometer registers 375 degrees F. Meanwhile, toss the cabbage, cilantro, lime juice, honey and mayonnaise in a bowl. Season the slaw with salt.
- Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.
- Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then fry in batches until golden and just cooked through, 2 to 3 minutes. Transfer with a slotted spoon to a paper-towel-lined plate to drain. Season with salt.
- Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges.
BAJA STYLE FISH TACOS
I came up with this recipe after having fish tacos from a street vendor in Ensenada, Mexico. It is the closest to authentic I have found. Salsa can be made a day in advance for flavors to blend.
Provided by Nancy Kopperud
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish.
- Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside.
- Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate.
- Microwave corn tortillas on high until warmed, about 1 minute.
- Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.
Nutrition Facts : Calories 422.6 calories, Carbohydrate 50.8 g, Cholesterol 38.7 mg, Fat 17.6 g, Fiber 5.3 g, Protein 16 g, SaturatedFat 6.6 g, Sodium 442.9 mg, Sugar 3.1 g
TACO BELL BAJA SAUCE RECIPE
Making tacos at home will also be your favourite part now as you will soon get to know the recipe of the sauce, which plays a vital role in the taste of the taco. You can even use this sauce in your burrito and fajitas. Well, this explains well that Baja Sauce is the heart of almost every Mexican cuisine.
Provided by Yamini Rathore
Categories copycat
Time 3h25m
Number Of Ingredients 8
Steps:
- To the grinding jar of the food processor, add bell peppers, jalapeno and onions. Grind them into a smooth paste.
- Spoon out four teaspoons of this paste in another bowl and to this add mayonnaise and vinegar.
- Sprinkle garlic powder, cumin and black pepper on it. Mix them well.
- Cover this and refrigerate it for 3 hours.
Nutrition Facts : Calories 201 kcal, Protein 0.4 g, Carbohydrate 1.6 g, Fat 22 g, Cholesterol 11 mg, Sodium 158 mg, ServingSize 1 serving
BAJA-STYLE CHICKEN BOWL
For a little extra flavor, add the salsa while cooking instead of after.
Provided by mlreffey
Categories Main Dish Recipes Bowls
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper.
- Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.
Nutrition Facts : Calories 379 calories, Carbohydrate 39.2 g, Cholesterol 54.6 mg, Fat 14.6 g, Fiber 5 g, Protein 23.9 g, SaturatedFat 4.8 g, Sodium 581.1 mg, Sugar 5.8 g
BAJA STYLE FISH TACOS
Provided by Marcela Valladolid
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- For the Beer Batter:
- Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
- For Cream Sauce:
- Add the mayonnaise and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
- For the Fish:
- In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
- On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
- Make tacos with the tortillas and fish and top each with cream, shredded cabbage, tomatillo salsa and pickled jalapenos, if desired.
- *Cook's Note: Crack open a cold Mexican cerveza like a Negra Modelo or a 2 Equis (XX) Amber to make this tasty beer batter, which will change the way you think about fried fish! You can use it for vegetables, too.
- **Cook's Note: Mexican Crema is Mexico's version of creme fraiche and is found at many supermarkets and can easily be substituted with sour cream.
FISH TACOS WITH BAJA CREAM SAUCE
Spicy. Tangy. Creamy. Crispy, flaky fish filled tacos. These fantastic Fish Tacos with Baja Cream Sauce are absolutely perfect for a quick weeknight dinner or anytime you feel like some yummy tacos!
Provided by Nicole Cook
Categories Seafood Recipes
Time 30m
Number Of Ingredients 15
Steps:
- For the Baja Sauce:Combine all ingredients. Set aside. (I put mine in the fridge while I prepared the rest - gives it a chance to marry all the wonderful flavors). We also made some early for photos and then again at dinner and wow... the sauce was SO much more flavorful at dinner time (2 hours later)
- For Fish Tacos:Prepare 1-2 fish tenders per person (per taco) as directed on the back of the package. (this took 20 minutes for us) When finished, slice the fish up anyway you'd like to put it in the taco.
- Lay a soft tortilla on a plate. Place shredded lettuce on the tortilla. Then layer the capers, avocado and tomatoes.
- Top with the cooked fish tenders. And then drizzle the Baja sauce over all of it.
- Eat & Enjoy!
FISH TACOS WITH BAJA SAUCE
Use a fajita mix for these fish tacos to give you all the right flavours without having to buy jars of individual spices. They take just 20 minutes to make
Provided by Elena Silcock
Categories Dinner, Fish Course, Main course
Time 20m
Number Of Ingredients 13
Steps:
- To make the sauce, put all of its ingredients in a food processor, blitz until smooth and season well. Add a splash of water if you need to, to make it a consistency that can be drizzled, then pour into a bowl or jug and chill until needed.
- To make the fish, whisk the lime juice, oil and fajita seasoning in a bowl, add the cod and toss well. Fry the cod in a non-stick frying pan over a high heat for 5 mins until beginning to flake, but not falling apart. Divide between the tortillas, each one drizzled with the sauce and topped with a spoonful of our curtido and our tomatillo salsa.
Nutrition Facts : Calories 185 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.7 milligram of sodium
BAJA FISH TACOS
Provided by Food Network
Categories main-dish
Time 32m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the sauce: Mix all ingredients together and set aside.
- Preheat a fryer or a deep pot halfway filled with oil to 375 degrees F.
- Mix 1 of the packages of batter, but only use 1/2 the required amount of water and use beer for the remaining amount instead. Add the beer until the batter becomes almost like a heavy cream consistency.
- Using the other package of batter add salt and garlic powder, coat cod pieces with the dry mix, then dip into prepared batter. Deep-fry for about 3 minutes, or until golden brown and cooked through.
- Place fried cod pieces on warmed corn tortillas, add white sauce to fish, a little shredded cabbage and a squeeze of lime, to taste.
BAJA SAUCE FOR FISH OR SHRIMP TACOS
I really like this on grilled or blackened fish tacos.
Provided by flachaz
Categories Main Dish Recipes
Time 1h10m
Yield 4
Number Of Ingredients 6
Steps:
- Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl.
- Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Nutrition Facts : Calories 130.7 calories, Carbohydrate 1.3 g, Cholesterol 11.5 mg, Fat 14 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 188 mg, Sugar 0.2 g
BAJA FISH TACOS
This spiced fish is served on a fresh corn tortilla with pickled red onion, Baja cream and slaw and a spoonful of your favorite tomato salsa-the best part of this taco is that most of the elements can be made ahead.
Provided by Monday Morning Cooking Club
Categories HarperCollins Taco Fish Cabbage Dinner Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 28
Steps:
- Pickled Red Onion:
- To make the pickled red onion, place the onion and jalapeño in a heatproof medium bowl. In a small saucepan, combine the vinegar, lime juice and salt. Bring to the boil over high heat, stirring until the salt dissolves, then pour over the onion and jalapeño. Allow to stand at room temperature for at least 1 hour before using. (Leftovers will keep up to 1 week in the fridge.)
- Baja Cream:
- To make the Baja cream, whisk the mayonnaise, sour cream, lime juice, lime zest and salt in a small bowl, then taste for seasoning and lime juice.
- Baja Cabbage Slaw:
- To make the cabbage slaw, mix together the mayonnaise, lime juice and Tabasco in a bowl. Toss the cabbage with the mayonnaise mixture, season to taste and refrigerate.
- Marinated Fish:
- To marinate the fish, mix the olive oil, chili powder, oregano, cumin, coriander and jalapeño in a non-reactive dish. Add the fish and marinate for 20 minutes.
- When ready to cook the fish, heat a non-stick frying pan over medium-high heat. Remove the fish from the marinade, place in the hot pan and season with salt.
- Cook the fish for 4 minutes, then turn over, season again with salt and cook for another 2 minutes or until just cooked through, depending on the thickness.
- Remove the pan from the heat and flake the fish with a fork, scraping up and mixing in any marinade that has stuck to the bottom.
- Assembly:
- Heat the tortillas according to the directions on the packet. To assemble the tacos, place a heaped spoon of the fish onto the centre of a warm tortilla. Top with the pickled onion and jalapeño, Baja cream, Baja cabbage slaw and tomato salsa.
BAJA SAUCE
So good on tilapia, mahi mahi, fish tacos, black beans, grilled shrimp or even as the sauce for cabbage slaw.
Provided by gailanng
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all ingredients; stir well. Best to let it meld flavors for an hour or so before using.
BAJA CHIPOTLE CREAM SAUCE
The Ultimate chipotle sauce for chicken or fish tacos. This sauce recipe is requested by everybody that has tried it. Now you too, have the ultimate Baja Chipotle Cream Sauce. Please enjoy!
Provided by The Firehouse Cook
Categories Mexican
Time 1h5m
Yield 25 serving(s)
Number Of Ingredients 5
Steps:
- Deseed and devein the chipotle peppers. Make sure you rinse the adobo sauce off the chipotle peppers.
- In a blender add all ingredients and blend for one minute.
- Pour into no reactive bowl and chill in the refrigerator for 1 hour.
- Serve over fish tacos, chicken tacos, hamburgers, or as a condiment for a great meal.
Nutrition Facts : Calories 39, Fat 3.2, SaturatedFat 0.5, Cholesterol 2.7, Sodium 67.9, Carbohydrate 2.6, Sugar 0.8, Protein 0.2
BAJA FISH TACOS
These Baja fish tacos are made from crispy beer-battered cod tucked into corn tortillas, topped with a cabbage slaw and smoky chipotle sauce.
Provided by Jennifer Segal (slaw and chipotle sauce adapted from Cook's Illustrated)
Categories Dinner
Time 40m
Yield 4
Number Of Ingredients 18
Steps:
- Toss the cabbage, red onion, cilantro, vinegar, oil and salt together in a medium bowl and set aside.
- Combine the mayonnaise, lime juice, chipotle chiles with sauce and garlic in a blender or mini food processor and blend until smooth. Set aside.
- Mix the flour, salt and pepper together in a medium bowl. Gradually add the beer, whisking until the batter is smooth with no lumps. Set aside.
- In a medium skillet, over medium heat, add enough oil to reach a depth of ½-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F, or when the end of a wooden spoon sizzles when dipped into the oil.
- Working in batches so as not to crowd the pan, dip the fish strips in the beer batter and coat on both sides. Let the excess batter drip off, then fry the fish in the hot oil until golden brown and cooked through, about 2 minutes per side. Transfer to a plate lined with paper towels to drain.
- Smear each tortilla with a generous amount of the chipotle sauce, then top with the cabbage slaw. Lay one piece of fish inside each tortilla and serve with lime wedges.
- Note: 3 chipotle peppers and 2 teaspoons sauce will give you a spicy sauce. Use less for a milder sauce. You can freeze any leftover chipotle peppers from the can.
- Note: Nutritional information was calculated assuming that approximately 3 tablespoons of oil are absorbed into the fish when fried.
- Note: Nutritional Information does not include the chipotle sauce.
Nutrition Facts : Calories 577, Fat 16 g, Carbohydrate 66 g, Protein 39 g, SaturatedFat 1 g, Sugar 4 g, Fiber 7 g, Sodium 1025 mg, Cholesterol 73 mg
TRE'S BAJA SAUCE
Make and share this Tre's Baja Sauce recipe from Food.com.
Provided by Chief Teer
Categories Mexican
Time 30m
Yield 1 Cup, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Using a food processor, puree peppers and onion.
- Mix 1 cup mayo and 4 teaspoons of the vegetable purée in a bowl.
- Add remaining ingredients and mix well.
- Chill for several hours in the refridgerator to blend flavors.
Nutrition Facts : Calories 235.3, Fat 19.7, SaturatedFat 2.9, Cholesterol 15.3, Sodium 418.3, Carbohydrate 15.4, Fiber 0.4, Sugar 4.3, Protein 0.7
BAJA SAUCE
Creamy happiness for shrimp and fish wraps. Also good for dipping fresh veggies! I use light mayonnaise and low fat sour cream.
Provided by AlaskaStephanie
Categories < 15 Mins
Time 10m
Yield 1 cup, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Blend mayonnaise, sour cream, avocado, and lime juice with a food processor or blender.
- Stir in chopped cilantro and jalapeno.
- Stir in salt and pepper.
- Yum.
Nutrition Facts : Calories 310.3, Fat 27.8, SaturatedFat 7.9, Cholesterol 27, Sodium 380.5, Carbohydrate 15.6, Fiber 3.3, Sugar 3.2, Protein 2.6
BAJA SAUCE
This is a tasty white sauce to use on Mexican dishes.
Provided by TEXASDOLL714
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 3h25m
Yield 8
Number Of Ingredients 8
Steps:
- Place bell pepper, jalapeno pepper, and onion in the bowl of a food processor; puree until smooth. Stir together 4 teaspoons of this puree with the mayonnaise, and vinegar in a small bowl. Season with pepper, garlic powder, and cumin. Cover, and refrigerate for at least 3 hours to allow flavors to develop.
Nutrition Facts : Calories 200.9 calories, Carbohydrate 1.6 g, Cholesterol 10.4 mg, Fat 21.9 g, Fiber 0.2 g, Protein 0.4 g, SaturatedFat 3.3 g, Sodium 156.6 mg, Sugar 0.6 g
MACAYO'S BAJA SAUCE
Just like they serve at the restaurant! Great over chimichangas! I usually cut it in half or even 1/4.
Provided by Elaniemay
Categories Sauces
Time 5m
Yield 3-4 cups, 10-12 serving(s)
Number Of Ingredients 4
Steps:
- Pace all ingredients in a blender and blend until mixed and smooth.
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Reviews 4Servings 16Cuisine Mexican or SouthwesternCategory Chicken
- The chicken cooks quickly. Prepare the sauce and sides first. Add the corn to the grill first; it takes the longest, about 10 to 12 minutes. After it’s on the grill for about 4 minutes, add the chicken. In the meantime, as the corn and chicken cooks, prepare the tortillas by adding them to the grill where space is available. Heat until soft and lightly charred in areas and then remove them to a clean towel folded in multiple layers (to retain the heat and keep them soft.) As the chicken rests, cut the corn off the cob.
- If using thighs, trim. For breasts, cut in half horizontally. For both, if needed, lightly pound to an even thickness. Place in a Ziploc bag. In a small bowl, mix together the oil, vinegar, lime juice and zest, the achiote paste (or substitute) the garlic, cumin, salt, pepper, and cloves. Pour over chicken and marinate, the longer the better. A minimum of 1 hour is recommended, overnight is better and two days is optimum.
- Prepare and remove husks and silk. Brush with oil. Add to grill, and turn often, until warmed through, slightly softened and colored in areas. Remove and sprinkle with salt and pepper. If desired, sprinkle with a little cayenne.
- Add to the grill and grill, turning once, until softened and slightly charred in spots. Remove to clean towel. Depending on the size of grill, you may need to grill one or two at a time.
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- Combine slaw ingredients in large bowl, then cover and refrigerate for at least 30 minutes to let it become infused with flavor. (Note: do not let slaw marinade for longer than 8 hours, to ensure slaw stays crisp).
- To make Baja sauce, place ingredients in a small bowl, then stir or whisk to fully blend. Cover, and refrigerate 1-2 hours, for optimal flavor.
- When you are ready to prepare tacos, pat each piece of fish dry (with paper towels). Season BOTH sides of the fish with lime juice, cumin, salt and pepper. Heat oil in a large skillet on medium-high heat. Once oil is hot, carefully place pieces of fish in skillet. Leave space between pieces of fish (might need to cook fish in two batches, so you don't overcrowd skillet). Cook fish portions for approx. 3 minutes, without moving them, until you can see the edges start to turn white as they cook (if using thick pieces of fish, you might have to cook them a bit longer). Once bottom side of the fish is "done", it will be easy to move in the skillet. Using a spatula, carefully turn fish to other side; continue cooking for another 3-4 minutes. The fish will flake easily when done, and have a nice golden brown sear to it! Transfer fish to a plate; keep it warm while you assemble tacos!
- To assemble taco, put a warmed corn tortilla onto plate, then place 2 avocado slices in middle of tortilla. Add 2 heaping Tablespoons of slaw on top of the avocados. Place a piece of grilled fish on top of slaw, then spoon some Baja sauce over the top. Garnish each taco with cilantro (and a small lime slice, if desired), and serve. ENJOY!
GRILLED FISH SOFT TACOS WITH BAJA CREAM SAUCE
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Estimated Reading Time 9 mins
- Make the slaw by mixing all of the ingredients together in a large bowl. Marinate for at least 30 minutes but no more than 8 hours. Taste and adjust seasoning (more salt if necessary).
- While the slaw is marinating make the Baja cream sauce by whisking all of the ingredients together in a bowl until well blended. Cover and chill for at least 2 hours. I actually put mine in a squeeze bottle (with a slightly larger opening).
- When you’re ready to eat, get your fish out. Heat oil in large grill pan or large skillet over med-high heat. Pat the fish dry and sprinkle both sides of fish with cumin, lime juice, salt and pepper.
- Place fish in hot oil (don’t crowd the pan do 2 batches if necessary) and cook for a couple of minutes. The edges will begin to turn white and the fish will move easily when it’s time to flip. *note the cooking time will vary based on how thick your fish is. Cook on the other side about 3 minutes. When the fish begins to flake easily remove them from the pan and place on a plate.
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