Tacos Filled With Spicy Flaked Fish And Tomatil

Directions

1. 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.