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Ingredientes
- 1 lb Hard-fleshed white fish filets
- 2 c. Unsalted chicken broth
- 2 Tbsp. Juice from pickled jalapeno peppers
- 1 Tbsp. Fresh lime juice
- 1/4 c. Thinly sliced scallions
- 1 med Tomato, finely diced
- 1/4 tsp Salt
- 1/8 tsp Pepper
- 8 x Taco shells
- 1Â 1/2 c. Thinly sliced iceberg lettuce
- 1/2 c. Tomatillo salsa (see recipe)
Direcciones
- Halve or possibly 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 in the fish pcs and simmer 3 to 4 min. Remove the pan from the heat and let the fish cold in the liquid for 30 min. 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 possibly a fork. Add in the scallions and tomato and toss to mix. Season with the salt and pepper. Arrange 2 Tbsp. of the fish filling down the center of each taco shell. Divide the lettuce among the shells and top each taco with 1 Tbsp. tomatillo salsa.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 31 | |
| Calories from Fat 5 | 16% |
| Total Fat 0.51g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 343mg | 14% |
| Potassium 230mg | 7% |
| Total Carbs 5.13g | 1% |
| Dietary Fiber 1.4g | 5% |
| Sugars 2.58g | 2% |
| Protein 1.92g | 3% |
