Make the filling: In a bowl toss together the scrod, the olives, the tomatoes, the scallions, the chilies, the lime juice, the vinegar, the oil, the coriander, and salt and black pepper to taste and chill the filling, covered, for at least 1 hour or overnight. In a skillet heat 1/2 inch of the oil over moderately high heat until it is hot but not smoking, in it fry the tortillas, 1 at a time, folding them almost in half with tongs to form taco shells, for 1 minute, or until they are crisp and golden, and transfer them as they are fried with the tongs to paper towels to drain. Divide the filling among the tacos and top it with the lettuce and the radishes. Makes 12 tacos, serving 6. Gourmet December 1990
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1395g)|
|Recipe Makes: 1|
|Calories from Fat: 207 (25%)|
|Amt Per Serving||% DV|
|Total Fat 23g||31 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 289mg||89 %|
|Sodium 1047.6mg||36 %|
|Potassium 4180mg||110 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 16g|
|Protein 126.1g||180 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 840
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!