Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| ½ cup | Finely chopped fresh cilantro |
| ½ teaspoon | Pasilla or other chile powder |
| ½ teaspoon | Salt |
| 1 pounds | Firm fish, cut in 1 inch cubes |
| 12 \N | Corn tortillas |
| ½ cup | Shredded red cabbage |
| ½ cup | Shredded green cabbage |
| ½ cup | Mexican crema |
| 1 teaspoon | Sugar |
| ¼ cup | Milk |
| 1 \N | Serrano chile, seeded and minced |
| \N \N | Juice of 2 lemons |
SAUCE:
Combine all but 1 teaspoon of the lemon juice in a bowl with ¼ 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