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