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Recipe for fish tacos with cilantro-mint salsa

Sally Pasley Vargas

Serves 4

¾cup packed cilantro leaves
½cup packed mint leaves
3scallions, thinly sliced
1jalapeno or other chile pepper, finely chopped
Salt, to taste
3tablespoons olive oil
8flour tortillas (8 inches each)
1cup sour cream
½small red cabbage, cored and thinly sliced
4pieces cooked white fish, coarsely flaked
4radishes, thinly sliced
Extra sprigs fresh cilantro (for garnish)
2limes, 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.

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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

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