Codfish Crepes with Flour Tortilla

Jessica Alcántara
Do you have leftovers? Prepare a champion breakfast with crepes filled with cod and a delicious roasted tomato and yellow chili sauce that you'll love because it adds a spicy and special touch. Plus, they take only 25 minutes to make!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 2 tomatoes, diced
  • 1/4 onions
  • 1 clove garlic
  • 5 güero chiles
  • 2 tablespoons vegetable oil
  • 1 pinch salt and pepper
  • 2 cups cod, in the Vizcaína style
  • 8 flour tortillas
  • almonds, sliced, for decoration
  • olives, in slices, for decoration
Preparation
15 mins
10 mins
Low
  • On a comal over medium heat, roast the tomato with the onion, garlic, and yellow chilies until browned.
  • Blend the roasted vegetables until you get a smooth sauce.
  • Pour into a small pot with oil, and cook for about 5 minutes. Season with salt and pepper.
  • Heat the tortillas on a comal. Set aside.
  • Reheat the cod and fill the flour tortillas. Roll them up.
  • Serve the sauce on a plate, place the cod crepes, and decorate with slices of olives and almonds.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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