Shark Taco

The Complete Book of American Fish and Shellfish Cookery, 1984

20 minutes — 6 Servings

Ingredients

1	pound	shark steak
1	teaspoon	salt
1		egg, beaten
		cornstarch
1	cup	oil
		lettuce (shredded)
		sour cream
		hot chili sauce (mexican-style)
2		tomatoes (chopped)
1⁄2		green pepper (chopped)
1⁄4	cup	onion (chopped)
		tortillas (warmed)

Instructions

The salt with egg. Cut steaks into 1 inch strips, dip them in egg, dust with cornstarch, and fry in hot (375°F) oil, browning both sides. Have ready, in separate bowls, shredded lettuce, sour cream, chili sauce, and the vegetables, chopped and mixed together. Place a piece of fried fish on each warm tortilla and let everyone help themselves to the trimmings.