Fish Taco Brochettes Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1/2 cup: Finely chopped fresh cilantro,
1/2 tsp: Pasilla or other chile powder,
1/2 tsp: Salt,
1 lbs: Firm fish, cut in 1 inch cubes
12: Corn tortillas,
1/2 cup: Shredded red cabbage,
1/2 cup: Shredded green cabbage,
SAUCE:,
1/2 cup: Mexican crema,
1 tsp: Sugar,
1/4 cup: 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.
From an article by Georgeanne Brennan, The San Francisco Chronicle,
7/1/92.
Posted by Stephen Ceideburg
Source from luhu.jp
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.
From an article by Georgeanne Brennan, The San Francisco Chronicle,
7/1/92.
Posted by Stephen Ceideburg
Source from luhu.jp
Tags
Fish