Fish tacos - marion cunningham

Yield: 4 Servings

Measure Ingredient
⅔ cup Scallions; sliced
6 mediums Tomatoes; diced
1 cup Cilantro; chopped
½ teaspoon Ground cumin
1 pounds White fish fillets (sole; halibut, cod...)
2 tablespoons Lime juice
4 tablespoons Corn oil
8 Tortillas

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@...> on Apr 5, 1998

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