- 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
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.