Fish & Vegetable Tamales
Ingredients
- 3 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06 ⓘ
- 1 each green, red and yellow pepper, cut into strips ⓘ
- 1/2 red onion, sliced ⓘ
- 1 clove garlic, finely chopped ⓘ
- 1 pkg. (16 oz.) banana leaves, thawed
- 6 red snapper fillets (1-1/2 lb.) ⓘ
- 6 fresh epazote leaves ⓘ
- 2 Tbsp. KRAFT Zesty Italian Dressing ⓘ
Instructions
- Cook bacon in large skillet on medium heat until crisp.
- Use slotted spoon to remove bacon from skillet; drain on paper towels.
- Discard drippings from skillet.
- Wipe out skillet with additional paper towels.
- Add peppers, onions and garlic to skillet; cook and stir 5 min.
- or until crisp-tender.
- Cut banana leaves into 6 (12-inch) squares.
- Cut trimmings into thin strips; set aside for later use.
- Place 1 fish fillet in center of each banana leaf; top with 1 epazote leaf, about 3/4 cup vegetable mixture, bacon and 1 tsp.
- dressing.
- Fold in opposite sides of each banana leaf to form packet; tie closed with banana leaf strips.
- Place packets in steamer; cover.
- Cook 25 min.
Nutrition & Diet Analysis (per serving)
284
kcal
14% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).