Baby Baja Tacos

Name: Baby Baja Tacos
Yield: Makes 18 Mini Tacos
Ingredients: Salt and freshly ground black pepper; 1 cup thinly shredded green cabbage; ½ cup moderately packed fresh cilantro leaves; 6 small (6-inch) flour tortillas; ½ cup all-purpose flour; ¼ cup peanut or canola oil; ½ cup sour cream; 1½ teaspoons finely grated lime zest; 1 plum tomato, halved lengthwise and thinly sliced; 1 pound snapper, halibut, or other firm, mild fish fillets, skin and pin bones removed

Preparation info

Makes
18
Mini Tacos

Difficulty
Easy

Appears in

Gourmet Game Night

By Cynthia Nims

Published 2010

About

Feel free to try other fish in this tasty little taco; salmon and ahi tuna are good candidates. For slightly larger servings, simply halve each taco instead of cutting them into thirds. Those classic frilly toothpicks are ideal for securing the tacos, but other small thin picks can be used instead.

Ingredients

½ cup sour cream
1½ teaspoons finely grated lime zest
1 pou

Starter
Dinner
Pescatarian

Method

Stir together the sour cream and lime zest in a small bowl. Refrigerate until it is needed.

Cut the fish fillets across into strips about ¾ inch wide. (If any of the strips are much thicker than 1½ inches, halve them lengthwise.) Season the fish with salt and pepper, then coat with the flour, patting to remove excess.

Heat the oil in a large skillet, preferably nonstick, over me