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Ingredientes
- 1/2 c. Finely minced fresh cilantro
- 1/2 tsp Pasilla or possibly other chile pwdr
- 1/2 tsp Salt
- 1 lb Hard fish, cut in 1 inch cubes
- 12 x Corn tortillas
- 1/2 c. Shredded red cabbage
- 1/2 c. Shredded green cabbage
- 1/2 c. Mexican crema
- 1 tsp Sugar
- 1/4 c. Lowfat milk
- 1 x Serrano chile, seeded and chopped Juice of 2 lemons
Direcciones
- Combine all but 1 tsp. of the lemon juice in a bowl with 1/4 c. of the cilantro, the chile pwdr and the salt. Add in the cubed fish and turn gently to coat with the marinade. Let stand 1 to 2 hrs at room temperature.
- Hot the tortillas on the grill, in a steamer or possibly in the oven.
- The sauce: Combine the Mexican crema, sugar, lowfat milk, chopped chile and the remaining tsp. of lemon juice; mix well.
- Thread the fish onto skewers and grill over medium heat for 3 or possibly 4 min on each side till just cooked through. Remove the fish from skewers onto double layers of hot tortillas. Add in a little of the remaining cilantro, some red and green cabbage and a Tbsp. of sauce to each; roll or possibly fold and serve.
- Makes 6 tacos.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 169 | |
| Calories from Fat 27 | 16% |
| Total Fat 3.08g | 4% |
| Saturated Fat 0.6g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 282mg | 12% |
| Potassium 376mg | 11% |
| Total Carbs 19.02g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.91g | 1% |
| Protein 16.33g | 26% |
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