| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy, Grains |
Mexican |
Fish |
6 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1/2 |
c |
Finely chopped fresh cilantro |
| 1/2 |
ts |
Pasilla or other chile powder |
| 1/2 |
ts |
Salt |
| 1 |
lb |
Firm fish, cut in 1 inch cubes |
| 12 |
|
Corn tortillas |
| 1/2 |
c |
Shredded red cabbage |
| 1/2 |
c |
Shredded green cabbage |
| 1/2 |
c |
Mexican crema |
| 1 |
ts |
Sugar |
| 1/4 |
c |
Milk |
| 1 |
|
Serrano chile, seeded and minced |
|
|
Juice of 2 lemons |
INSTRUCTIONS
SAUCE:
Combine all but 1 teaspoon of the lemon juice in a bowl with 1/4 cup of the
cilantro, the chile powder and the salt. Add the cubed fish and turn gently
to coat with the marinade. Let stand 1 to 2 hours at room temperature.
Warm the tortillas on the grill, in a steamer or in the oven.
The sauce: Combine the Mexican crema, sugar, milk, minced chile and the
remaining teaspoon of lemon juice; mix well.
Thread the fish onto skewers and grill over medium heat for 3 or 4 minutes
on each side until just cooked through. Remove the fish from skewers onto
double layers of warm tortillas. Add a little of the remaining cilantro,
some red and green cabbage and a tablespoon of sauce to each; roll or fold
and serve.
Makes 6 tacos.
PER TACO: 275 calories, 18 g protein, 29 g carbohydrate, 10 g fat (5 g
saturated), 61 mg cholesterol, 236 mg sodium, 5 g fiber.
From an article by Georgeanne Brennan, The San Francisco Chronicle, 7/1/92.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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