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- Exported from MasterCook *
TACOS FILLED WITH SPICY FLAKED FISH & TOMATIL
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Fish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
1 lb Firm-fleshed white fish
-filets
2 c Unsalted chicken broth
2 tb Juice from pickled jalapeno
-peppers
1 tb Fresh lime juice
1/4 c Thinly sliced scallions
1 md Tomato, finely diced
1/4 ts Salt
1/8 ts Pepper
8 Taco shells
1 1/2 c Thinly sliced iceberg
-lettuce
1/2 c Tomatillo salsa (see recipe)
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 1 tablespoon
tomatillo salsa.
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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