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Fish Taco Brochettes

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      Title: FISH TACO BROCHETTES
 Categories: Fish
      Yield: 6 Servings
 
           Stephen Ceideburg
    1/2 c  Finely chopped fresh
           -cilantro
    1/2 ts Pasilla or other chile
           -powder
    1/2 ts Salt
      1 lb Firm fish, cut in 1 inch
           -cubes
     12    Corn tortillas
    1/2 c  Shredded red cabbage
    1/2 c  Shredded green cabbage
           SAUCE:
    1/2 c  Mexican crema
      1 ts Sugar
    1/4 c  Milk
      1    Serrano chile, seeded and
           -minced
           Juice of 2 lemons
 
  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.
  
  PER TACO: 275 calories, 18 g protein, 29 g carbohydrate, 10 g fat (5 g
  saturated), 61 mg cholesterol, 236 mg sodium, 5 g fiber.
  
  From an article by Georgeanne Brennan, The San Francisco Chronicle,
  7/1/92.
  
  Posted by Stephen Ceideburg
 
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