Fish Tacos
Recipe: Fish Tacos
From: Marion Cunningham's The Supper Book, with some variation
Serves: 4
2/3 c. sliced scallions
6 med. tomatoes, diced
2/3 c. loosely packed chopped cilantro
salt to taste
1/2 tsp. or more ground cumin
1 lb. white fish fillets (see note)
2 Tbsp. lime or lemon juice
4 Tbsp. corn oil
12 tortillas (corn or flour)
Toss scallions, tomatoes, and cilantro in a bowl and add salt to taste. Set aside.
Sprinkle salt and cumin evenly over one side of fish fillets and drizzle with lime juice. Heat a large skillet over medium heat, film the bottom with 2 Tbsp. corn oil, add the fish, and cook, turning once until the fish is done, only couple of minutes, depending on the thickness of the fillets.
In another large skillet, heat the remaining 2 Tbsp. corn oil and quickly fry the tortillas, one at a time, over med.-high heat for a few seconds on each side. Drain on paper towels. Place a piece of fish on each tortilla, top with some of the tomato mixture, and serve at once.
Notes:
Possible fishes include sole, halibut, snapper, cod, tilapia, and so on. Red onion or sweet white onion is a possible substitute for the scallions. To reduce fat, I often heat the tortillas with just a bit of pan spray on the skillet instead; it seems to work all right. Corn tortillas definitely need warming or they break, flour tortillas are not so difficult.
I don't always put the lime juice on the fish before cooking, but serve with lime wedges instead. Chopped avocado and/or lettuce as an additional garnish, along with the fresh tomato salsa, is also good.
From: Marion Cunningham's The Supper Book, with some variation
Serves: 4
2/3 c. sliced scallions
6 med. tomatoes, diced
2/3 c. loosely packed chopped cilantro
salt to taste
1/2 tsp. or more ground cumin
1 lb. white fish fillets (see note)
2 Tbsp. lime or lemon juice
4 Tbsp. corn oil
12 tortillas (corn or flour)
Toss scallions, tomatoes, and cilantro in a bowl and add salt to taste. Set aside.
Sprinkle salt and cumin evenly over one side of fish fillets and drizzle with lime juice. Heat a large skillet over medium heat, film the bottom with 2 Tbsp. corn oil, add the fish, and cook, turning once until the fish is done, only couple of minutes, depending on the thickness of the fillets.
In another large skillet, heat the remaining 2 Tbsp. corn oil and quickly fry the tortillas, one at a time, over med.-high heat for a few seconds on each side. Drain on paper towels. Place a piece of fish on each tortilla, top with some of the tomato mixture, and serve at once.
Notes:
Possible fishes include sole, halibut, snapper, cod, tilapia, and so on. Red onion or sweet white onion is a possible substitute for the scallions. To reduce fat, I often heat the tortillas with just a bit of pan spray on the skillet instead; it seems to work all right. Corn tortillas definitely need warming or they break, flour tortillas are not so difficult.
I don't always put the lime juice on the fish before cooking, but serve with lime wedges instead. Chopped avocado and/or lettuce as an additional garnish, along with the fresh tomato salsa, is also good.