Fish Taco Brochettes

Recipe Ingredients

1/2 cup	8g / 0.3oz	Cilantro - finely chopped,
		Fresh
1/2 teaspoon	2.5ml	Pasilla or other chile - powder
1/2 teaspoon	2.5ml	Salt
1 lb	454g / 16oz	Firm fish - cut in 1 inch
12		Corn tortillas
1/2 cup	118ml	Shredded red cabbage
1/2 cup	118ml	Shredded green cabbage
		Sauce
1/2 cup	118ml	Mexican crema
1 teaspoon	5ml	Sugar
1/4 cup	59ml	Milk
1		Serrano chile - seeded and
2		Lemons - juice of

Recipe Instructions

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.

Source:
Susan Powter "Low-fat high-energy Living"

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