[CH] Veracruz Spiced Fish Tacos
Linda Panter (lipant@sympatico.ca)
Tue, 12 Jul 2005 15:13:11 -0400
Veracruz Spiced Fish Tacos
IngredientWeightMeasure
Ancho chile pepper, stemmed and seeded-6
Canned diced tomatoes in juice-3 cups
Ground coriander-1 Tbsp.
Ground cinnamon-1 1/2 tsp.
Canola oil-1/4 cup
Boneless, skinless mahi mahi, cut into 2-inch chunks7 1/2 lbs.-
Sliced yellow onions2 1/4 lbs.2 1/4 qts.
Kosher salt-1 1/2 tsp.
Minced garlic-1/3 cup
California Ripe Olives, wedged1 1/2 lbs.1 1/2 qts.
Golden raisins-3 cups
Chopped pickled jalapeno peppers-1 1/2 cups
Lemon juice-1/3 cup
Shredded Savoy cabbage-3 qts.
7-inch flour tortillas, heated-48
Directions:
1. Place ancho pepper in a small bowl and cover with hot water.
Set aside to hydrate for 5 minutes. Drain, then place in the bowl
of a food processor. Add tomatoes, coriander and cinnamon and
pulse until pureed. Set aside. 2. In a large sauté pan, heat oil
over medium high heat. Add mahi mahi and onions, season with salt
and cook for 4-5 minutes until golden. Stir in garlic and cook
for 1 more minute. Mix in California Ripe Olives, raisins,
jalapenos, lemon juice and ancho puree and cook over medium heat
for 2-3 more minutes until heated through. 3. Sprinkle
approximately 1/4 cup of shredded cabbage onto each tortilla.
Place approximately 3/4 cup of fish mixture on top. Fold
tortillas around filling before serving. Yield: 24 (8 oz.)
servings Nutritional Analysis Per Serving: Calories 544, Fat 8g,
Cholesterol 104mg, Sodium 1358mg, Carbohydrate 79g, Protein 38g,
Calories from fat 14%
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Linda
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Some people try to turn back their odometers. Not me - I want
people to know WHY I look this way: I've traveled a long way and
some of the roads weren't paved.