Tacos Filled With Spicy Flaked Fish and Tomatil
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         firm-fleshed white fish -- filets
   2      cups          unsalted chicken broth
   2      tablespoons   juice from pickled jalapeno -- peppers
   1      tablespoon    fresh lime juice
     1/4  cup           thinly sliced scallions
   1      medium        tomato -- finely diced
     1/4  teaspoon      salt
     1/8  teaspoon      pepper
   8                    taco shells
   1 1/2  cups          thinly sliced iceberg -- lettuce
     1/2  cup           tomatillo salsa -- (see recipe)
 

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.