INGREDIENTS

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

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