Tacos filled with Spicy Fish and Tomatillo
Yield: 4 Servings
1 lb Firm-fleshed white fish fillets
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 (green tomato) salsa
Halve or quarter fish fillets so they fit into a medium sized saucepan. Combine the
chicken broth, jalapeņo juice and lime juice. Bring to a boil, then reduce heat to
medium-low. All the fish and simmer 3 to 4 minutes. Remove the pan from the heat and let
fish cool in the liquid for 30 minutes. Remove fish and pat dry with paper towels. Place
fish in a medium-sized bowl and break into flakes. Add the scallions and tomato and toss
to mix. Season with salt and pepper. Arrange 2 tablespoons of fish filling down the center
of each taco shell. Divide lettuce among the shells and top each taco with 1 tablespoon of
tomatillo sauce.
Source: From "Mexican Light Cooking, " by Kathi Long (Perigee Books, Putnam).
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