| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Mexican | Fish, Mexican, Taco | 4 | Servings |
INGREDIENTS
| 1 | lb | White fish fillets |
| 2 | c | Chicken broth |
| 2 | T | Juice from pickled jalapeno |
| peppers | ||
| 1/4 | c | Scallions, thinly sliced |
| 1 | Tomato, finely diced | |
| Salt and pepper | ||
| 8 | Flour torillas | |
| Shredded lettuce | ||
| 4 | T | 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 <[email protected]> on Apr 04, 1998
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 203
Calories From Fat: 40
Total Fat: 4.4g
Cholesterol: 47.6mg
Sodium: 1056.7mg
Potassium: 745.9mg
Carbohydrates: 9g
Fiber: 2.5g
Sugar: 5.5g
Protein: 30.9g