The steamed fish and potatoes make thisa fresh alternative to the traditional soft taco. Try a spoonof sour cream on the tacos when serving.
Recipe: Soft Tacos with Fishand Potatoes
1/2 pound thin-skinned potatoes, such asred or Yukon Gold, quartered
3/4 pound fish fillet or steak (swordfish, halibut or snapper)
1 small red onion, finely chopped
1 pound tomatoes, seeded and diced
1 to 2 jalapeños, seeded and chopped
1/4 cup fresh lime juice
1/4 cup chopped fresh cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper
8 corn tortillas
Tomato-based salsa for accompaniment
Makes 4 servings.
Note: To heat tortillas, wrap in aluminumfoil and heat through in a 350°F (175°C) oven for 15minutes; or heat 1 or 2 at a time in a dry, nonstick skilletover medium-high heat until flexible; or sprinkle with water,cover with paper towel, and microwave on high for 1 minute.
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