Fish Taco Brochettes

Course : Fish
Serves: 6
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1/2 cup cilantro -- finely chopped,
1/2 teaspoon pasilla or other chile -- powder
1/2 teaspoon salt
1 pound firm fish -- cut in 1 inch
12 tortillas corn tortillas
1/2 cup shredded red cabbage
1/2 cup shredded green cabbage
1/2 cup Mexican crema
1 teaspoon sugar
1/4 cup milk
1 medium serrano chile -- seeded and
2 medium lemons -- juice of

Preparation / Directions:

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. From an article by Georgeanne Brennan, The San Francisco Chronicle, 7/1/92.

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