Fish Tacos

Fish Tacos

This recipe does require a little cooking but is totally worth it!  So light, refreshing and delish!!!  Perfect for dining al fresco with a little Sauvignon Blanc. Try and make it the night before so that the flavors get a change to mingle with each other.





1 ½ pounds scrod fillets or other firm fleshed white fish fillets, cooked, drained well and flaked

½ cup Kalamata olives

1 container grape tomatoes (approx. ½ pound), cut in quarters

3 scallions, thinly sliced

2 Tbsps. fresh lime juice

2 Tbsps. white wine vinegar

3 Tbsps. olive oil

3 Tbsps. chopped fresh cilantro

Sea salt (small amt.)

Fresh ground pepper

12 Bearitos or Trader Joe’s Taco Shells

3 cups roughly chopped watercress

1 ½ cups thinly sliced red onion



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

Heat the taco shells at 350 for approx. 8-10 minutes.  Divide the fish mixture among the shells and top with watercress and red onion slices and serve immediately.

Makes 6 servings



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