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Fish Tacos with Cabbage Salsa



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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
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