Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | White fish fillets |
| 2 cups | Chicken broth |
| 2 tablespoons | Juice from pickled jalapeno |
| \N \N | Peppers |
| 1 \N | In bowl |
| ¼ cup | Scallions -- thinly sliced |
| 1 \N | Tomato -- finely diced |
| \N \N | Salt and pepper |
| 8 \N | Flour torillas |
| \N \N | Shredded lettuc |
| 4 tablespoons | Salsa |
~ Cut fish into into pieces and simmer in broth seasoned vith some juice from a jar or can of pickled jalapeno peppers; simmer 3 to 4 minutes. ~ Remove from the heat and let the fish cool in the liquid for 30 minutes. Remove the fish and pat dry with paper towels, then flake with a fork. ~ In a bowl, toss the fish with scallions and tomato, and season with salt and pepper. Fill each taco with fish mixture and shredded lettuce, then top with a tablespoon of your favorite mild salsa.
Recipe By : Good Food, 13 Jun 96, Riv-PE (Amer Inst for Cancer Res)