Free Recipe Fish Tacos – Marion Cunningham
Recipe Type: F Recipes
Recipe Preparation: cook
Cooking Ingredients for Fish Tacos – Marion Cunningham Recipe
2/3 c Scallions; sliced
6 md Tomatoes; diced
1 c Cilantro; chopped
Salt
1/2 ts Ground cumin
1 lb White fish fillets (sole;
-halibut, cod…)
2 tb Lime juice
4 tb Corn oil
8 Tortillas
Fish Tacos – Marion Cunningham Preparation
Toss the scallions, tomatoes, and cilantro in a bowl and add salt to taste. Set aside. Sprinkle salt and cumin evenly over one side of the fish fillets, and drizzle the lime juice over the fillets. Heat a large skillet over medium heat, film the bottom with 2 T. of the corn oil, add the fish, and cook until the fish is done, only a minute or two, depending on the thickness of the fillets. In another large skillet, heat the remaining 2 T. of corn oil and quickly fry the tortillas, one at a time, over medium-high heat. for a few seconds on each side. Drain on paper towels. Place a pieces of fish on each tortilla, top with some of the tomato mixture and serve at once. NOTE: When Americans think of tacos, they almost never think of fish; but corn tortillas with fish, seasoned with cumin, lime juice, and cilantro, are typical Mexican tacos. Just about any kind of fish or shellfish is good this way. REG 4 shared by Karin Baumgardner, Issaquah, WA Recipe by: The Supper Book – Marion Cunningham Posted to MC-Recipe Digest by KSBAUM <KSBAUM@aol.com> on Apr 5, 1998
Cooking Temperature:
Recipe Serves: 4
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