INGREDIENTS

INSTRUCTIONS

TOMATILLO SALSA
From: arielle@taronga.com (Stephanie da Silva)
Date: Sun, 28 Nov 1993 23:50:19 GMT
From the Sunset Mexican cookbook.  Not the most authentic cookbook, but not
too bad, either.
Prepare Tomatillo Salsa; cover and refrigeratoe.
In a 10 to 12 inch frying pan, combine lemon juice, chile, cilantro, and
broth.  Bring to a boil over high heat.  Arrange fillets in broth,
overlapping if necessary. Return broth to boiling; reduce heat, cover and
simmer until fish looks slightly translucent (about 10 minutes). Drain
well; break into 1 inch chunks and keep warm.
Pour oil to a depth of 1/2 inch into a wide frying pan and heat to 350F.
When oil is hot, add a tortilla and cook until soft (about 10 seconds).
Using tongs, fold in half; hold slightly open and continue to cook, turning
once, until crisp (about 1 more minute). Repeat for remaining tortillas,
adding more oil if necessary. Drain on paper towels.
To assemble each taco, place a taco shell on a plate; spoon chunks of fish
into tortilla and add salsa, lettuce and sour cream, dividing equally.
Tomatillo Salsa: Rinse tomatillos; arrange in a single layer on a baking
sheet and roast in a 500F oven until slightly singed (about 15 minutes).
Let cool. In a blender or food processor, whirl tomatillos with cilantro
and chile. Stir in broth and lime juice; seaon to taste with salt, if
desired.
REC.FOOD.RECIPES ARCHIVES
/FISH
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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