Name: Tacos Filled with Spicy Flaked Fish and Tomatil
Ingredients: Stephen Ceideburg; 1 lb Firm-fleshed white fish filets; 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 salsa (see recipe); 1 tablespoon tomatillo salsa.

James Stewart used to say, “Be yourself, but also, forget yourself!” Self-forgetfulness is of vital importance. We cannot make much of ourselves and much of the Lord Jesus Christ simultaneously. If people leave worship saying, “What an amazing preacher!” we have failed. Instead we must long for them to say, “What a great God, and what a privilege it is to meet Him in His Word, as we have just done.”

Alistair Begg

CATEGORY	CUISINE	TAG	YIELD
Seafood, Meats	Mexican	Fish	4	Servings

INGREDIENTS

		Stephen Ceideburg
1	lb	Firm-fleshed white fish filets
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 salsa (see recipe)
	1	tablespoon tomatillo salsa.

INSTRUCTIONS

From "Mexican Light Cooking, " by Kathi Long (Perigee Books by Putnam).
Halve or quarter the fish filets so they will fit into a medium-sized
saucepan. Combine the chicken broth, jalapeno juice and lime juice. Bring
to a boil, then reduce heat to medium-low. Add the fish pieces and simmer 3
to 4 minutes. Remove the pan from the heat and let the fish cool in the
liquid for 30 minutes. Remove the fish and pat dry with paper towels. Place
the fish in a medium-size bowl and break into flakes with your fingers or a
fork. Add the scallions and tomato and toss to mix. Season with the salt
and pepper. Arrange 2 tablespoons of the fish filling down the center of
each taco shell. Divide the lettuce among the shells and top each taco with
PER SERVING: 295 calories, 28 g protein, 26 g carbohydrate, 10 g fat (2 g
saturated), 44 mg cholesterol, 406 mg sodium, 3 g fiber.
Sharon Cadwallader writing in the San Francisco Chronicle, 9/29/93.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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