Side Pannel
Fish Taco Brochettes
Ingredients List
- 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
Directions
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.
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.
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