| 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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