|
Your
patronage of our affiliate
partners supports this web site.
We thank you! In other words, please shop at LBC
Gift Galerie!
Caribbean Blue
Art Print
Paul, Ken
Buy at AllPosters.com
La Belle Cuisine
Fish Tacos with Cabbage Salsa
Gourmet Archives
1 1/2 cups coarsely grated cabbage
1/2 pound ripe tomatoes, seeded, chopped
1 1/2 teaspoons minced and seeded
pickled jalapeños
1/4 cup minced onion
3 tablespoons fresh lime juice
6 tablespoons olive oil
Four 8-inch flour tortillas
Vegetable oil for frying
3/4 pound boned scrod fillet (or other
firm-fleshed white fish)
Flour seasoned with salt and
pepper for dredging
In a bowl combine well cabbage, tomatoes, chilies, onion, lime
juice and olive oil. Season the salsa with salt and reserve it, covered.
Wrap the
tortillas in foil and heat them in a preheated 350-degree F. oven
for 15 minutes.
In a deep
skillet heat 1/2 inch vegetable oil to 375 degrees F. Meanwhile,
cut fish into 1-inch pieces and
dredge it in flour seasoned with salt and pepper, shaking off excess. Fry the fish in the
oil, turning it, for 2 to 3 minutes, or until it just begins to flake. Transfer fish to
paper towels to
drain. Divide the fish among the tortillas, top it with reserved salsa and
roll up the tortillas. Serves 2.
Featured Archive Recipes:
Catfish Tacos with Tequila Creamed Corn
Fresh Tuna Fajitas
Shrimp and
Cheese Enchiladas
Index - Fish Recipe Archives
Index - Main Dish Recipe Archives
Cinco de Mayo Recipes
Daily Recipe Index
Recipe Archives Index
Recipe Search
|
![[Flag Campaign icon]](http://a1032.g.akamai.net/f/1032/81/30m/www.gamesville.lycos.com/art_gv/ribbon_small.gif){kind=small}
