Fish Tacos

• 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

1. 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.
2. Pour enough oil into a straight-sided skillet to reach about 1/2-inch up the sides.
3. Heat the oil over moderately high heat until it is hot but not smoking.
4. 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.
5. Divide the filling among the tacos, top with the watercress and red onion slices and serve immediately.

scrod, black olives, tomatoes, scallions, jalapeno chiles, lime juice, white wine vinegar, olive oil, fresh coriander, salt, vegetable oil, corn tortillas, watercress, red onion

Taken from www.foodnetwork.com/recipes/fish-tacos.html (may not work)