Fish Tacos In-A-Hurry
INGREDIENTS:
2/3 c Scallions; sliced
6 md Tomatoes; diced
1 c Cilantro; chopped
Salt
1/2 ts Ground cumin
1 lb White fish fillets (sole;
-halibut, cod...)
2 tb Lime juice
4 tb Corn oil
8 Tortillas
2/3 c Scallions; sliced
6 md Tomatoes; diced
1 c Cilantro; chopped
Salt
1/2 ts Ground cumin
1 lb White fish fillets (sole;
-halibut, cod...)
2 tb Lime juice
4 tb 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
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