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1 1/2 pounds scrod fillets or other firm-fleshed white fish fillets, cooked, drained well, and flaked
1/2 cup Kalamata or other brine-cured black olives, pitted and chopped
1 cup seeded and chopped tomatoes (about 1/2 pound)
3 scallions, thinly sliced
2 fresh or pickled jalapeno chiles, or to taste, seeded and minced (wear rubber gloves)
2 tablespoons fresh lime juice
2 tablespoons white wine vinegar
3 tablespoons olive oil
3 tablespoons chopped fresh coriander
Salt and freshly ground black pepper
Vegetable oil, for frying the tortillas
12 (7-inch) corn tortillas
3 cups roughly chopped watercress
1 1/2 cups thinly sliced red onion
In a bowl, toss together the scrod, olives, tomatoes, scallions, chiles, lime juice, vinegar, oil, coriander, and salt and pepper and chill the filling, covered, for at least 1 hour or overnight.
Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides. Heat the oil over moderately high heat until it is hot but not smoking. Fry the tortillas, 1 at a time, folding them almost in half with tongs to form taco shells until crisp, and transfer them to a paper towel-lined plate to drain. Divide the filling among the tacos, top with the watercress and red onion slices and serve immediately.
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