Fish Tacos Marion Cunningham

Directions

1. Toss the scallions, tomatoes, and cilantro in a bowl and add in salt to taste.
2. Set aside.
3. Sprinkle salt and cumin proportionately over one side of the fish fillets, and drizzle the lime juice over the fillets. Heat a large skillet over medium heat, film the bottom with 2 Tablespoons of the corn oil, add in the fish, and cook till the fish is done, only a minute or possibly two, depending on the thickness of the fillets.
4. In another large skillet, heat the remaining 2 Tablespoons of corn oil and quickly fry the tortillas, one at a time, over medium-high heat. for a few seconds on each side. Drain on paper towels. Place a pcs of fish on each tortilla, top with some of the tomato mix and serve at once.
5. NOTE: "When Americans think of tacos, they almost never think of fish; but corn tortillas with fish, seasoned with cumin, lime juice, and cilantro, are typical Mexican tacos. Just about any kind of fish or possibly shellfish is good this way."