| 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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