Here at Cantina del Sabor we pride ourselves in finding daring and exciting flavours inspired by Southern California’s melting pot of cuisines. Serving street-style food fusion from the beaches of California to your home. Our dynamic range of premium products offer a taste of sunshine helping consumers create a variety of Cali Street Tacos, sides and bites to share with your family and friends.
Our Product Range
Monterey Verde
JALAPEÑO & TOMATILLO HOT SAUCE
Spicy Green Hot Sauce made with Jalapeño Peppers for a fresh, tangy sauce that tastes great on everything
Don Asada
Roasted pepper & tomatillo salsa
Inject some sunshine to your dish. Rich and smoky with a warming tang. Tastes great over everything.
Pulp Fusion
Avocado salsa
Not your average salsa, not your average guac. This fusion brings the best of both with a touch of heat.
Masa Crunch
Chipotle Chili & Achiote dry crumb
Spicy dry crumb ideal for coating fish, prawns or chicken to give your dish that extra crunch
Carne Asada
Smoky dry rub with a hint of cocoa
The perfect coat and cook for a flavour punch. Coat meat, fish or veggies and leave for 15 minutes before cooking.
Cali street tacos
yellow corn flour tortillas
Authentic Street Tacos made with corn flour,resulting in a distinctive, gluten free, tortilla.
Available In
BAJA-STYLE TACOS WITH MANGO SALSA
The perfect coat and cook for a unique flavour punch inspired by Southern Californian street food fusion.
Ingredients
- 500g cod or chicken, cut into strips
- 3 large eggs, whisked
- 1 sachet of Masa Crunch mix
- 1 Mango, chopped
- ½ red onion, finely chopped
- 75ml fresh lime juice
- 3 tbsp. chopped coriande
- 1 tsp. salt
- 1-2 Chillies, finely chopped
- 12 soft yellow corn tortillas, warmed
- Lime wedges (for serving)
Chef's Tip:
For extra crunch, doubledip your meat or fish in the Masa Crunch crumb.
- Pre heat a deep skillet over medium-high heat and pour in splash of oil. While it heats, working in batches of 5-7 pieces at a time, coat fish or chicken in egg mixture, letting excess drip off, then coat in Masa Crunch mix until covered. Then carefully place in oil.
- Fry, turning occasionally, until crisp and golden brown. Transfer to wire rack set inside a rimmed baking sheet, season immediately with salt.
- Toss mango, onion, lime juice, coriander, and salt in a medium bowl. Add 1-2 chillies, depending on their heat and how spicy you like things. Cover and chill until ready to use.
- Top warm tortillas with a piece of fish, then a spoonful of mango salsa. Top with our Monterey Verde hot sauce or Avo Pulp Fusion salsa. Serve with a lime wedge for squeezing over.
Ingredients
- 500g cod or chicken, cut into strips
- 3 large eggs, whisked
- 1 sachet of Masa Crunch mix
- 1 Mango, chopped
- ½ red onion, finely chopped
- 75ml fresh lime juice
- 3 tbsp. chopped coriander
- 1 tsp. salt
- 1-2 Chillies, finely chopped
- 12 soft yellow corn tortillas, warmed
- Lime wedges (for serving)