Recipe - Fish Taco Brochettes

Stephen Ceideburg
One half cup Finely chopped fresh
cilantro
One half teaspoon Pasilla or other chile
powder
One half teaspoon Salt
1 pound Firm fish, cut in 1 inch
cubes
12 Corn tortillas
One half cup Shredded red cabbage
One half cup Shredded green cabbage
SAUCE:
One half cup Mexican crema
1 teaspoon Sugar
One fourth cup Milk
1 Serrano chile, seeded and
minced
Juice of 2 lemons

Combine all but 1 teaspoon of the lemon juice in a bowl with One fourth 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 at www.synapse.com/~gemini