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Ingredientes
- 2/3 c. Scallions, sliced
- 6 med Tomatoes, diced
- 1 c. Cilantro, minced Salt
- 1/2 tsp Grnd cumin
- 1 lb White fish fillets (sole, halibut, cod...)
- 2 Tbsp. Lime juice
- 4 Tbsp. Corn oil
- 8 x Tortillas
Direcciones
- Toss the scallions, tomatoes, and cilantro in a bowl and add in salt to taste.
- Set aside.
- Sprinkle salt and cumin proportionately 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 Tablespoons of the corn oil, add in the fish, and cook till the fish is done, only a minute or possibly two, depending on the thickness of the fillets.
- In another large skillet, heat the remaining 2 Tablespoons 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 pcs of fish on each tortilla, top with some of the tomato mix 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 possibly shellfish is good this way."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 434g | |
| Recipe makes 4 servings | |
| Calories 608 | |
| Calories from Fat 237 | 39% |
| Total Fat 26.63g | 33% |
| Saturated Fat 4.16g | 17% |
| Trans Fat 0.04g | |
| Cholesterol 68mg | 23% |
| Sodium 452mg | 19% |
| Potassium 1023mg | 29% |
| Total Carbs 62.39g | 17% |
| Dietary Fiber 7.8g | 26% |
| Sugars 6.52g | 4% |
| Protein 31.41g | 50% |
