|¾||cup packed cilantro leaves|
|½||cup packed mint leaves|
|3||scallions, thinly sliced|
|1||jalapeno or other chile pepper, finely chopped|
|Salt, to taste|
|3||tablespoons olive oil|
|8||flour tortillas (8 inches each)|
|1||cup sour cream|
|½||small red cabbage, cored and thinly sliced|
|4||pieces cooked white fish, coarsely flaked|
|4||radishes, thinly sliced|
|Extra sprigs fresh cilantro (for garnish)|
|2||limes, quartered (for serving)|
1. In a food processor, combine the cilantro, mint, scallions, jalapeno, a large pinch of salt, and olive oil. Pulse until finely chopped but not pureed. Transfer to a serving bowl.
2. Place a tortilla directly on a medium gas or electric burner for a few seconds, or until it starts to puff and is slightly charred at the edges. Using tongs, turn it and let it heat for a few seconds on the other side. Or, heat the tortillas in a heavy, dry skillet over medium heat. Continue until all the tortillas are heated.
3. Spread about 1 tablespoon sour cream on each tortilla. Top with a small handful of cabbage and flaked fish. Sprinkle with radishes and cilantro leaves. Serve 2 per person with salsa and lime.
Sally Pasley Vargas