Fish tacos #3

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Lemon juice
1 small Dried hot red chile
2 tablespoons Chopped fresh cilantro
2 cups Chicken broth
1 pounds Red snapper or other firm white-fleshed fish
8 Corn tortillas
4 cups Shredded lettuce; about
¾ cup Sour cream; about
1¼ pounds Tomatillos; husks removed
⅓ cup Chopped fresh cilantro
1 Jalapeno; serrano, or other small hot chile
¾ cup Chicken broth
⅓ cup Lime juice
Salt

Directions

TOMATILLO SALSA

From: arielle@... (Stephanie da Silva) Date: Sun, 28 Nov 1993 23:50:19 GMT From the Sunset Mexican cookbook. Not the most authentic cookbook, but not too bad, either.

Prepare Tomatillo Salsa; cover and refrigeratoe.

In a 10 to 12 inch frying pan, combine lemon juice, chile, cilantro, and broth. Bring to a boil over high heat. Arrange fillets in broth, overlapping if necessary. Return broth to boiling; reduce heat, cover and simmer until fish looks slightly translucent (about 10 minutes). Drain well; break into 1 inch chunks and keep warm.

Pour oil to a depth of ½ inch into a wide frying pan and heat to 350F.

When oil is hot, add a tortilla and cook until soft (about 10 seconds).

Using tongs, fold in half; hold slightly open and continue to cook, turning once, until crisp (about 1 more minute). Repeat for remaining tortillas, adding more oil if necessary. Drain on paper towels.

To assemble each taco, place a taco shell on a plate; spoon chunks of fish into tortilla and add salsa, lettuce and sour cream, dividing equally.

Tomatillo Salsa: Rinse tomatillos; arrange in a single layer on a baking sheet and roast in a 500F oven until slightly singed (about 15 minutes).

Let cool. In a blender or food processor, whirl tomatillos with cilantro and chile. Stir in broth and lime juice; seaon to taste with salt, if desired.

REC.FOOD.RECIPES ARCHIVES

/FISH

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .

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