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CATEGORY CUISINE TAG YIELD
Seafood, Meats Mexican Fish, Mexican, Taco 4 Servings

INGREDIENTS

1 lb White fish fillets
2 c Chicken broth
2 tb Juice from pickled jalapeno peppers
1/4 c Scallions; thinly sliced
1 Tomato; finely diced
Salt and pepper
8 Flour torillas
Shredded lettuce
4 tb Salsa

INSTRUCTIONS

~ Cut fish into into pieces and simmer in broth seasoned vith some juice
from a jar or can of pickled jalapeno peppers; simmer 3 to 4 minutes. ~
Remove from the heat and let the fish cool in the liquid for 30 minutes.
Remove the fish and pat dry with paper towels, then flake with a fork. ~ In
a bowl, toss the fish with scallions and tomato, and season with salt and
pepper. Fill each taco with fish mixture and shredded lettuce, then top
with a tablespoon of your favorite mild salsa.
Recipe by: Good Food, 13 Jun 96, Riv-PE (Amer Inst for Cancer Res)
Posted to MC-Recipe Digest by Gerald Edgerton <jerrye@wizard.com> on Apr
04, 1998

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