Tacos Filled with Spicy Flaked Fish and Tomatil

4 Servings

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Tacos Filled with Spicy Flaked Fish and Tomatil Ingredients

Stephen Ceideburg	1 md Tomato, finely diced
1 lb Firm-fleshed white fish	1/4 ts Salt
2 c Unsalted chicken broth	1/8 ts Pepper
2 tb Juice from pickled jalapeno	8 Taco shells
1 tb Fresh lime juice	1 1/2 c Thinly sliced iceberg
1/4 c Thinly sliced scallions	1/2 c Tomatillo salsa (see recipe)

Instructions for Tacos Filled with Spicy Flaked Fish and Tomatil

From "Mexican Light Cooking, " by Kathi Long (Perigee Books by Putnam). Halve or quarter the fish filets so they will fit into a medium-sized saucepan. Combine the chicken broth, jalapeno juice and lime juice. Bring to a boil, then reduce heat to medium-low. Add the fish pieces and simmer 3 to 4 minutes. Remove the pan from the heat and let the fish cool in the liquid for 30 minutes. Remove the fish and pat dry with paper towels. Place the fish in a medium-size bowl and break into flakes with your fingers or a fork. Add the scallions and tomato and toss to mix. Season with the salt and pepper. Arrange 2 tablespoons of the fish filling down the center of each taco shell. Divide the lettuce among the shells and top each taco with 1 tablespoon tomatillo salsa. PER SERVING: 295 calories, 28 g protein, 26 g carbohydrate, 10 g fat (2 g saturated), 44 mg cholesterol, 406 mg sodium, 3 g fiber. Sharon Cadwallader writing in the San Francisco Chronicle, 9/29/93. Posted by Stephen Ceideburg From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Seafood-OtherCuisine: Uncategorized