Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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