Preparation:
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. |
