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Fish Tacos w/Cabbage Salsa

List of Ingredients




1½ cups coarsely grated cabbage
½ pound ripe tomatoes, seeded, chopped
1½ teaspoons minced and seeded pickled jalapeños
¼ cup minced onion
3 tablespoons fresh lime juice
6 tablespoons olive oil
four 8-inch flour tortillas
vegetable oil for frying
¾ pound boned scrod fillet (or other firm-fleshed white fish)

Flour seasoned with salt & pepper for dredging



Recipe



In a bowl combine well cabbage, tomatoes, chilies, onion, lime juice and olive oil. Season the salsa with salt and reserve it, covered. Wrap the tortillas in foil and heat them in a preheated 350ºF. oven for 15 minutes. In a deep skillet heat ½ inch vegetable oil to 375ºF. Meanwhile, cut fish into 1-inch pieces and dredge it in flour seasoned with salt and pepper, shaking off excess. Fry the fish in the oil, turning it, for 2 to 3 minutes, or until it just begins to flake. Transfer fish to paper towels to drain. Divide the fish among the tortillas, top it with reserved salsa and roll up the tortillas.
Serves 2.