Recipe courtesy of Gourmet Magazine
Episode: Taqueria Night
Save Recipe Print
Total:
36 min
Prep:
15 min
Inactive:
1 min
Cook:
20 min
Yield:
6 servings
Level:
Intermediate

Ingredients

Directions

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.

Get the Recipe

Giant Reese's Cup with Pieces

This giant Reese's peanut butter cup is stuffed with a crunchy surprise.

IDEAS YOU'LL LOVE

Fish Tacos

Recipe courtesy of Bobby Flay

Baja Fish Tacos

Recipe courtesy of Food Network Kitchen

Fish Tacos

Recipe courtesy of Anne Burrell

The Ultimate Fish Tacos

Recipe courtesy of Tyler Florence

Baja Style Fish Tacos

Recipe courtesy of Marcela Valladolid

Fish Tacos with Creamy Chipotle Sauce and Pico de Gallo

Recipe courtesy of Katie Lee

Browse Reviews By Keyword

          Latest Stories