| | FOR THE FILLING |
| 1 1/2 | lb | Scrod fillets or other firm-fleshed white; cooked, drained |
| | ; fish fillets, well, and flaked |
| 1/2 | c | Kalamata or other brine-cured black; pitted andchopped |
| | ; olives |
| 1 | c | Seeded and chopped tomatoes; (about 1/2 pound) |
| 3 | | Scallions; sliced thin |
| 2 | | Fresh or pickled jalapeno chilies; or to taste, seeded |
| | ; and minced(wear |
| | ; rubber gloves) |
| 2 | tb | Fresh lime juice; or to taste |
| 2 | tb | White-wine vinegar; or to taste |
| 3 | tb | Olive oil |
| 3 | tb | Chopped fresh coriander if desired |
| | Vegetable oil for frying the tortillas |
| | Twelve 7-inch corn tortillas |
| 3 | c | Shredded romaine or iceberg lettuce |
| 1 1/2 | c | Coarsely grated radishes |
