Fish Taco Brochettes Recipe - Cooking Index
Fish Taco Brochettes Recipe - Cooking Index
| 1/2 cup | Cilantro - finely chopped, | |
| Fresh | ||
| 1/2 teaspoon | Pasilla or other chile - powder | |
| 1/2 teaspoon | Salt | |
| 1 lb | Firm fish - cut in 1 inch | |
| 12 | Corn tortillas | |
| 1/2 cup | Shredded red cabbage | |
| 1/2 cup | Shredded green cabbage | |
| Sauce | ||
| 1/2 cup | Mexican crema | |
| 1 teaspoon | Sugar | |
| 1/4 cup | Milk | |
| 1 | Serrano chile - seeded and | |
| 2 | Lemons - juice of |
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.
From an article by Georgeanne Brennan, The San Francisco Chronicle, 7/1/92.
Source:
Susan Powter "Low-fat high-energy Living"
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