Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Firm-fleshed white fish - filets

  2. 2 cups 474ml Unsalted chicken broth

  3. 2 tablespoons 30ml Juice from pickled jalapeno - peppers

  4. 1 tablespoon 15ml Fresh lime juice

  5. 1/4 cup 59ml Thinly sliced scallions

  6. 1 cup 62g / 2 1/5oz Tomato - finely diced (medium)

  7. 1/4 teaspoon 1 1/3ml Salt

  8. 1/8 teaspoon 0.6ml Pepper

  9. 8 Taco shells

  10. 1 1/2 cups 355ml Thinly sliced iceberg - lettuce

  11. 1/2 cup 118ml Tomatillo salsa - (see recipe)

Instructions Jump to Ingredients ↑

  1. Halve or quarter the fish filets so they will fit into a medium-sized saucepan.

  2. Combine the chicken broth, jalapeno juice and lime juice.

  3. 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.

  4. Remove the fish and pat dry with paper towels.

  5. 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.

  6. Season with the salt and pepper. Arrange 2 tablespoons of the fish filling down the center of each taco shell.

  7. Divide the lettuce among the shells and top each taco with 1 tablespoon tomatillo salsa.


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