Serves: 4
Total Calories: 260

3/4 pound boneless red snapper fillets, or other white fish fillets
1 clove garlic (small), finely chopped
1/2 teaspoon dried oregano (Mexican variety preferred), crumbled
1/4 teaspoon salt, or to taste
2 tablespoons vegetable oil, plus oil for frying the tacos
1 medium tomato, finely chopped
1/4 cup finely chopped white onion
1 , serrano chile kimmy, , minced with seeds
2 teaspoons fresh lime juice
2 tablespoons chopped fresh cilantro
8 (6- to 7-inch) corn tortillas

1. Season the fish with the garlic, oregano, and salt. Heat the oil in a medium skillet, over medium-high heat, and sauté the fish on both sides until just opaque inside, about 3 to 4 minutes on each side, depending on the thickness of the fish. Using a fork, flake the fish and put in a bowl.

2. When the fish is cool, add the tomato, onion, garlic, serrano chile, lime juice, and cilantro. Toss gently to mix.

3. Heat 1 tortilla, turning once or twice, on a hot griddle or dry skillet until soft, about 15 seconds. Put the tortilla on a plate, and spoon about 1/8 of the fish mixture along the lower third of the tortilla. Roll into a tight cylinder and secure with wooden toothpicks. Repeat with remaining tortillas and fish.

4. In a clean skillet, heat oil to a depth of 1/4 inch in the pan. Fry 2 or 3 tacos at a time until golden brown and crisp on the outside. Drain on paper towels, remove the toothpicks, and serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 260
Calories from Fat: 69

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* Appetizers and Snacks
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Appetizer Fish Balls
Appetizer Meatballs
Avocado and Cheese Appetizer
Avocado and Jalapeño Snack
Bacon Guacamole
Bacon, Onion, and Tomato Sandwiches
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Chicken Wings with Tamarind and Chipotle
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Chilled Shrimp in Cilantro Salsa
Chopped Crab Appetizer
Chorizo and Refried Bean Nachos
Clams Steamed in Beer
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Creamy Mushroom Tacos
Crisp Rolled Chicken Taquitos
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Crisp-Fried Whole Tortillas
Cuban Sandwiches
Deviled Eggs, Mexican Style
Fish Tacos
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Fried Plantain Pancakes I
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Fried Shrimp in Beer Batter
Fried Squid
Fried Stuffed Jalapeño Chiles
Goat Cheese Quesadillas
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Jalapeños with Shrimp Filling
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Marinated Fish Cocktail
Marinated Fried Fish Fillets
Marinated Scallop Cocktail
Masa Cakes from Veracruz
Masa Cups with Mushrooms and Chiles
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Masa Patties Stuffed with Beans and Cheese
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Masa Shells with Chicken and Potatoes
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Meatballs in Almond Sauce
Melted Cheese Appetizer
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Mexican Chicken Sandwiches
Mexican Sausage Turnovers
Mixed Seafood Cocktail
Mushroom Appetizer Spread
Mushroom Toasts
Mushroom and Epazote Tacos
Mushrooms with Melted Cheese
Olive and Tomato Dip
Onion, Chipotle, and Epazote Turnovers
Open-Faced Chicken and Cheese Quesadillas
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Pickled Jalapeños and Carrots
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Pork Sandwiches with Tomato Sauce
Potato Masa Cakes
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Potato Patties
Potato and Green Chile Tacos
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Quesadillas with Avocado
Quesadillas with Chiles and Mushrooms
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Red Snapper Fish Tacos
Refried Beans with Cheese
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Shredded Shrimp Appetizer
Shrimp Cakes with Corn Salsa
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Shrimp Salpicón
Shrimp Toasts
Shrimp and Avocado Sandwiches
Shrimp, Puerto Vallarta Style
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Spicy Baked Shrimp
Spicy Fried Onion Rings
Spicy Roasted Cocktail Peanuts
Steamed Clams, Baja Style
Stuffed Mushrooms with Ham
Stuffed Potato Appetizer
Stuffed and Fried Flour Tortillas
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Tacos with Steak, Cactus, and Onions
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Toasted Corn Tortilla Chips
Toasted Pumpkin Seeds
Tortilla Appetizer with Beef and Green Sauce
Tuna and Jalapeño Sandwiches
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Tuna, Capers, and Jalapeños
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Yucatán Egg-Stuffed Tortillas with Pumpkin Seed Sauce
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