| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Mexican | Fish & seaf, Mexican & s | 4 | Servings |
INGREDIENTS
| 2/3 | c | Scallions; sliced |
| 6 | md | Tomatoes; diced |
| 1 | c | Cilantro; chopped |
| Salt | ||
| 1/2 | ts | Ground cumin |
| 1 | lb | White fish fillets (sole; halibut, cod…) |
| 2 | tb | Lime juice |
| 4 | tb | Corn oil |
| 8 | Tortillas |
INSTRUCTIONS
Toss the scallions, tomatoes, and cilantro in a bowl and add salt to taste. Set aside. Sprinkle salt and cumin evenly over one side of the fish fillets, and drizzle the lime juice over the fillets. Heat a large skillet over medium heat, film the bottom with 2 T. of the corn oil, add the fish, and cook until the fish is done, only a minute or two, depending on the thickness of the fillets. In another large skillet, heat the remaining 2 T. of corn oil and quickly fry the tortillas, one at a time, over medium-high heat. for a few seconds on each side. Drain on paper towels. Place a pieces of fish on each tortilla, top with some of the tomato mixture and serve at once. NOTE: "When Americans think of tacos, they almost never think of fish; but corn tortillas with fish, seasoned with cumin, lime juice, and cilantro, are typical Mexican tacos. Just about any kind of fish or shellfish is good this way." REG 4 shared by Karin Baumgardner, Issaquah, WA Recipe by: The Supper Book - Marion Cunningham Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Apr 5, 1998
A Message from our Provider:
“People disappoint. God doesn’t.”