Wrap Every Merienda With The Pinoy Take Of The Mexican Taquito

Bangus Fish Taquitos

Taquitos to Mexican cuisine is what lumpiang shanghai is to Filipino cuisine. The popular Mexican snack also known as flauta meshes well with sour cream and guacamole, making it even more tantalizing to anyone’s taste buds.

Going loco for the small taco? Your wish is our command because we’ve got your cravings covered with a muy bien Bangus Fish Taquito recipe. Try it and you’ll never go back!


1-500g Sarangani Bay Milkfish Fillet (skin removed & minced)

1/4 cup White onion (chopped)

1 tbsp garlic (Minced)

1 tsp Dried oregano

1 tsp Dried cumin

1 tsp Chili powder

2 tbsp Tomato paste

1/2 cup Water

2 tsp Sugar

1 tsp salt

36 pcs Mini taco Shells

1 small head Iceberg lettuce (shredded)

4 medium Ripe tomatoes (chopped)

1 medium onion (chopped)

1 1/2 cups Cheddar cheese (grated)


Heat cooking oil in a pan. Saute onions, garlic, oregano, cumin and chili powder.

Add tomato paste sugar and water.

Add minced bangus meat. Season with salt. Cook for 5 mins. Cool.

Fill taco shells in the following order lettuce, fish, tomatoes, onions and cheese.

Place in a platter.

Serve with hot sauce.

* Cooking Time: 15 mins

* Serving Size: Make 36 pieces