Categories: Saturday
Ingredients
- 2/3 sliced scallions
- 6 medium tomatoes, diced
- 1 cup loosely packed chopped cilantro
- salt to taste
- 1 lb white fish fillets (sole, halibut, snapper)
- 2T lime or lemon juice
- 4T corn oil
- 8 tortillas
Directions
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Toss the scallions, tomatoes, and cilantro in a bowl and add salt to taste. Set aside.
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Sprinkle salt and cumin evenly over one side of the fish fillets and drizzle lime juice over the fillets.
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Heat skillet over medium heat, film the bottom with corn oil, add fish, and cook until fish is done, only a minute or two, depending on the thickness of the fillets.
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In another large skillet add remaining corn oil and quickly fry the tortillas, one at a time, over medium high heat for a few seconds on each tortilla.
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Place fish on tortilla and top with tomato mixture. Serve immediately.