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Title: Fish Taco Brochettes
Categories: Seafood
Yield: 6 Servings
| Stephen Ceideburg | ||
| 1/2 | c | Finely chopped fresh cilantro |
| 1/2 | ts | Pasilla or other chile powder |
| 1/2 | ts | Salt |
| 1 | lb | Firm fish, cut in 1 inch cubes |
| 12 | Corn tortillas | |
| 1/2 | c | Shredded red cabbage |
| 1/2 | c | Shredded green cabbage |
| SAUCE: | ||
| 1/2 | c | Mexican crema |
| 1 | ts | Sugar |
| 1/4 | c | Milk |
| 1 | Serrano chile, seeded and minced | |
| Juice of 2 lemons |
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
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