Fish Tacos

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Scrod fillets or other
		Firm-fleshed white fish fillets - cooked, drained
		Well, and flaked
1/2 cup	73g / 2.6oz	Kalamata olives - pitted, chopped
		= (or other brine-cured black olives)
1 cup	62g / 2.2oz	Chopped seeded tomatoes - (abt 1/2 lb)
3		Scallions - thinly sliced
2		Fresh or pickled jalapeño chiles - seeded, minced
		= (or to taste - wear rubber gloves)
2 tablespoons	30ml	Fresh lime juice
2 tablespoons	30ml	White wine vinegar
3 tablespoons	45ml	Olive oil
3 tablespoons	45ml	Chopped fresh coriander
		Salt - to taste
		Freshly-ground black pepper - to taste
		Vegetable oil - for frying tortillas
12		Corn tortillas - (7" dia)
3 cups	438g / 15oz	Roughly-chopped watercress
1 1/2 cups	93g / 3.3oz	Thinly-sliced red onion

Recipe Instructions

In a bowl, toss together the scrod, olives, tomatoes, scallions, chiles, lime juice, vinegar, oil, coriander, and salt and pepper and chill the filling, covered, for at least 1 hour or overnight.

Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides. Heat the oil over moderately-high heat until it is hot but not smoking. Fry the tortillas, 1 at a time, folding them almost in half with tongs to form taco shells until crisp, and transfer them to a paper towel-lined plate to drain.

Divide the filling among the tacos, top with the watercress and red onion slices and serve immediately.

This recipe yields 6 servings.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1C11) - from the TV FOOD NETWORK

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