Tacos Filled With Spicy Flaked Fish & Tomatilo Sauce Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
1: stephen ceideburg,
1 lb: firm-fleshed white fish filets,
2 cup: unsalted chicken broth,
2 tablespoon: juice from pickled jalapeno peppers,
1 tablespoon: fresh lime juice,
1/4 cup: thinly sliced scallions,
1 medium: tomato, finely diced,
1/4 teaspoon: salt,
1/8 teaspoon: pepper,
8: taco shells,
1 1/2 cup: thinly sliced iceberg lettuce,
1/2 cup: tomatillo salsa (see recipe),
Directions:
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
Yield: 4 servings
Source from luhu.jp
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
Yield: 4 servings
Source from luhu.jp
Tags
Fish