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Ingredients:
1 stephen ceideburg
1 lb firm-fleshed white fish filets
2 cup unsalted chicken broth
2 tbsp juice from pickled jalapeno peppers
1 tbsp fresh lime juice
1/4 cup thinly sliced scallions
1 medium tomato, finely diced
1/4 tsp salt
1/8 tsp pepper
8 taco shells
1 1/2 cup thinly sliced iceberg lettuce
1/2 cup tomatillo salsa (see recipe)
Instructions:
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
Servings: 4
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Tacos Filled With Spicy Flaked Fish & Tomatil Recipe brought to you by Mexican Recipes To-Go
