Free Recipe Fish Taco Brochettes
Recipe Type: F Recipes
Recipe Preparation: cook
Cooking Ingredients for Fish Taco Brochettes Recipe
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
Fish Taco Brochettes Preparation
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 From Gemini”s MASSIVE MealMaster collection
Cooking Temperature:
Recipe Serves: 6
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