Yield: 4 Servings
|\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|
|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