Side Pannel
Tacos Filled with Spicy Flaked Fish and Tomatil
Tacos Filled with Spicy Flaked Fish and Tomatil
- Recipe Submitted by ADMIN on 09/26/2007
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)
Directions
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.
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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