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Ingredients:
1 stephen ceideburg
1/2 cup finely chopped fresh cilantro
1/2 tsp pasilla or other chile powder
1/2 tsp salt
1 lb firm fish, cut in 1 inch cubes
12 corn tortillas
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1 sauce:
1/2 cup mexican crema
1 tsp sugar
1/4 cup milk
1 serrano chile, seeded and minced
1 juice of 2 lemons
Instructions:
Combine all but 1 teaspoon of the lemon juice in a bowl with 1/4 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
Servings: 6
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." Erma Bombeck
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Fish Taco Brochettes Recipe brought to you by Mexican Recipes To-Go
