Update my dinner status, I'm making this tonight.
3 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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 Recipe by: The Supper Book - Marion Cunningham Posted to MC-Recipe Digest by KSBAUM on Apr 5, 1998
