Tacos Filled With Spicy Flaked Fish and Tomatil

Course : Fish
Serves: 4
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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 scallions thinly sliced
1 medium tomato -- finely diced
1/4 teaspoon salt
1/8 teaspoon pepper
8 medium taco shells
1 1/2 cups thinly sliced iceberg -- lettuce
1/2 cup tomatillo salsa -- (see recipe)

Preparation / Directions:

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.

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