Cooking Index - Cooking Recipes & IdeasTacos Filled With Spicy Flaked Fish and Tomatil Recipe - Cooking Index

Tacos Filled With Spicy Flaked Fish and Tomatil

Type: Fish
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozFirm-fleshed white fish - filets
2 cups 474mlUnsalted chicken broth
2 tablespoons 30mlJuice from pickled jalapeno - peppers
1 tablespoon 15mlFresh lime juice
1/4 cup 59mlThinly sliced scallions
1 cup 62g / 2.2ozTomato - finely diced (medium)
1/4 teaspoon 1.3mlSalt
1/8 teaspoon 0.6mlPepper
8   Taco shells
1 1/2 cups 355mlThinly sliced iceberg - lettuce
1/2 cup 118mlTomatillo salsa - (see recipe)

Recipe Instructions

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.

Source:
"Mexican Light Cooking, " by Kathi Long

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