Tacos Filled with Spicy Flaked Fish and Tomatil
| Yield: | 4 Servings |
| Categories: | Fish |
| 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) |
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