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  Recipe Home » SeaFoods » Fish Taco Brochettes
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  Fish Taco Brochettes
  Category: SeaFoods
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 212
Ingredients:
Stephen Ceideburg
1/2 cup Finely chopped fresh cilantro
1/2 tsp Pasilla or other chile powder
1/2 tsp Salt
1 lb 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
Instructions:
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
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