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Fish Tacos

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.




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