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Fish Tacos

2 tb Lemon juice
1 sm Dried hot red chile
2 tb Chopped fresh cilantro
2 c Chicken broth
1 lb Red snapper or other firm white-fleshed fish
8 Corn tortillas
4 c Shredded lettuce; about
3/4 c Sour cream; about


Tomatillo Salsa:
1 1/4 lb Tomatillos; husks removed
1/3 c Chopped fresh cilantro
1 Jalapeno; serrano, or other small hot chile
3/4 c Chicken broth
1/3 c Lime juice
Salt

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 1/2 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.


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