Tacos Filled With Spicy Flaked Fish and Tomatil

Recipe Ingredients

1 lb	454g / 16oz	Firm-fleshed white fish - filets
2 cups	474ml	Unsalted chicken broth
2 tablespoons	30ml	Juice from pickled jalapeno - peppers
1 tablespoon	15ml	Fresh lime juice
1/4 cup	59ml	Thinly sliced scallions
1 cup	62g / 2.2oz	Tomato - finely diced (medium)
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
8		Taco shells
1 1/2 cups	355ml	Thinly sliced iceberg - lettuce
1/2 cup	118ml	Tomatillo 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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