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 Spicy Flaked Fish Taco

1 pound  of White fish fillets
2 cups of chicken broth
2 tablespoons of juice from pickled jalapeno
1/4 cup of scallions, thinly sliced
1 Tomato, finely diced
Salt and pepper
8 Flour tortillas
Shredded lettuce
4 tablespoons of Salsa


Cut fish into pieces and simmer in broth seasoned with some juice from a jar or can of pickled jalapeno peppers; simmer 3 to 4 minutes. Remove from the heat and let the fish cool in the liquid for 30 minutes. Remove the fish and pat dry with paper towels, then flake with a fork. In a bowl, toss the fish with scallions and tomato, and season with salt and pepper. Fill each taco with fish mixture and shredded lettuce, then top with a tablespoon of your favorite mild salsa.

Recipe by: Good Food, 13 Jun 96, Riv-PE (Amer Inst for Cancer Res) Posted to MC-Recipe Digest by Gerald Edgerton <jerrye@wizard.com> on Apr 04, 1998

 

 

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