*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Fish
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Stephen Ceideburg
    1       lb           Firm-fleshed white fish
    2       c            Unsalted chicken broth
    2       tb           Juice from pickled jalapeno
    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
      1/2   c            Tomatillo salsa (see recipe)
   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
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