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Fish Tacos

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CATEGORY CUISINE TAG YIELD
Seafood, Grains, Vegetables December 19 1 servings

INGREDIENTS

1 1/2 lb Scrod fillets or other firm-fleshed white; cooked, drained
; fish fillets, well, and flaked
1/2 c Kalamata or other brine-cured black; pitted andchopped
; olives
1 c Seeded and chopped tomatoes; (about 1/2 pound)
3 Scallions; sliced thin
2 Fresh or pickled jalapeno chilies; or to taste, seeded
; and minced(wear
; rubber gloves)
2 tb Fresh lime juice; or to taste
2 tb White-wine vinegar; or to taste
3 tb Olive oil
3 tb Chopped fresh coriander if desired
Vegetable oil for frying the tortillas
Twelve 7-inch corn tortillas
3 c Shredded romaine or iceberg lettuce
1 1/2 c Coarsely grated radishes

INSTRUCTIONS

FOR THE FILLING
Make the filling:
In a bowl toss together the scrod, the olives, the tomatoes, the scallions,
the chilies, the lime juice, the vinegar, the oil, the coriander, and salt
and black pepper to taste and chill the filling, covered, for at least 1
hour or overnight.
In a skillet heat 1/2 inch of the oil over moderately high heat until it is
hot but not smoking, in it fry the tortillas, 1 at a time, folding them
almost in half with tongs to form taco shells, for 1 minute, or until they
are crisp and golden, and transfer them as they are fried with the tongs to
paper towels to drain. Divide the filling among the tacos and top it with
the lettuce and the radishes.
Makes 12 tacos, serving 6.
Gourmet December 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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