Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Stephen Ceideburg |
| 1 pounds | Firm-fleshed white fish filets |
| 2 cups | Unsalted chicken broth |
| 2 tablespoons | Juice from pickled jalapeno peppers |
| 1 tablespoon | Fresh lime juice |
| ¼ cup | Thinly sliced scallions |
| 1 medium | Tomato, finely diced |
| ¼ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 8 \N | Taco shells |
| 1½ cup | Thinly sliced iceberg lettuce |
| ½ cup | Tomatillo salsa (see recipe) |
| \N 1 | tablespoon tomatillo salsa. |
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 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