Spicy Flaked Fish Taco

1 lb White fish fillets
2 c Chicken broth
2 tb Juice from pickled jalapeno peppers
1/4 c Scallions; thinly sliced
1 Tomato; finely diced
Salt and pepper
8 Flour torillas
Shredded lettuce
4 tb Salsa

Cut fish into into pieces and simmer in broth seasoned vith 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.

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