| 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 | T | Juice from pickled jalapeno |
| peppers | ||
| 1 | T | Fresh lime juice |
| 1/4 | c | Thinly sliced scallions |
| 1 | Tomato, finely diced | |
| 1/4 | t | Salt |
| 1/8 | t | Pepper |
| 8 | Taco shells | |
| 1 1/2 | c | Thinly sliced iceberg |
| lettuce | ||
| 1/2 | c | Tomatillo salsa, see recipe |
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 1 tablespoon tomatillo salsa. 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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Nutrition (calculated from recipe ingredients)
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Calories: 147
Calories From Fat: 54
Total Fat: 6.1g
Cholesterol: 0mg
Sodium: 199.1mg
Potassium: 265.8mg
Carbohydrates: 21.5g
Fiber: 3.7g
Sugar: 3g
Protein: 3g