Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg
1/2 c Finely chopped fresh
-cilantro
1/2 ts Pasilla or other chile
-powder
1/2 ts Salt
1 lb Firm fish, cut in 1 inch
-cubes
12 Corn tortillas
1/2 c Shredded red cabbage
1/2 c Shredded green cabbage
SAUCE:
1/2 c Mexican crema
1 ts Sugar
1/4 c Milk
1 Serrano chile, seeded and
-minced
Juice of 2 lemons

Combine all but 1 teaspoon of the lemon juice in a bowl with 1/4 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

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