• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Fish Taco Brochettes

  • Recipe Submitted by on

Category: Fish

 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


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.

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