Ingredients Jump to Instructions ↓

  1. 1 pound firm-fleshed white fish -- filets

  2. 2 cups unsalted chicken broth

  3. 2 tablespoons juice from pickled jalapeno -- peppers

  4. 1 tablespoon fresh lime juice

  5. 1/4 cup thinly sliced scallions

  6. 1 medium tomato -- finely diced

  7. 1/4 teaspoon salt

  8. 1/8 teaspoon pepper

  9. 8 taco shells

  10. 1 1/2 cups thinly sliced iceberg -- lettuce

  11. 1/2 cup tomatillo salsa -- (see recipe)

Instructions Jump to Ingredients ↑

  1. Preparation : 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.


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