Tacos filled with spicy flaked fish & tomat

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

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