Tacos Filled With Spicy Flaked Fish and Tomatil |
Course : Fish
Source: Mexican Light Cooking, by Kathi Long
Serves: 4 |
|
| |
Ingredients:
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.
|
|
|
|
|
|
