Recipe - Tacos Filled With Spicy Flaked Fish And Tomatil

Stephen Ceideburg
1 pound Firmfleshed white fish
filets
2 cup Unsalted chicken broth
2 tablespoon Juice from pickled jalapeno
peppers
1 tablespoon Fresh lime juice
One fourth cup Thinly cut or sliced up scallions
1 md Tomato, finely minced
One fourth teaspoon Salt
1/8 teaspoon Pepper
8 Taco shells
1 One half cup Thinly cut or sliced up iceberg
lettuce
One half cup 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 mediumsized
saucepan. Combine the chicken broth, jalapeno juice and lime juice. Bring
to a boil, then reduce heat to mediumlow. 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 mediumsize 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini