• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Tacos Filled with Spicy Flaked Fish and Tomatil

  • Recipe Submitted by on

Category: Fish

 Ingredients List

  • 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.

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