Fish Tacos

Fish Tacos
Fish Tacos

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1 1/2

    pounds scrod fillets or other

  • firm-fleshed white fish fillets cooked, drained

  • well, and flaked

  • 1/2

    cup Kalamata olives pitted, chopped (or other brine-cured black olives)

  • 1

    cup chopped seeded tomatoes - (abt 1/2 lb)

  • 3

    scallions thinly sliced

  • 2

    fresh or pickled jalapeño chiles seeded, minced (or to taste - wear rubber gloves)

  • 2

    tablespoons fresh lime juice

  • 2

    tablespoons white wine vinegar

  • 3

    tablespoons olive oil

  • 3

    tablespoons chopped fresh coriander

  • Salt to taste

  • Freshly-ground black pepper to taste

  • Vegetable oil for frying tortillas

  • 12

    corn tortillas - (7" dia)

  • 3

    cups roughly-chopped watercress

  • 1 1/2

    cups thinly-sliced red onion

Directions

In a bowl, toss together the scrod, olives, tomatoes, scallions, chiles, lime juice, vinegar, oil, coriander, and salt and pepper and chill the filling, covered, for at least 1 hour or overnight. Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides. Heat the oil over moderately-high heat until it is hot but not smoking. Fry the tortillas, 1 at a time, folding them almost in half with tongs to form taco shells until crisp, and transfer them to a paper towel-lined plate to drain. Divide the filling among the tacos, top with the watercress and red onion slices and serve immediately. This recipe yields 6 servings.

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