- Tomatillo salsa
- 2 tablespoons lemon juice
- 1 small dried hot red chile
- 2 tablespoons chopped fresh cilantro
- 2 cups chicken broth
- 1 pound red snapper or other firm white-fleshed fish
- 8 corn tortillas
- About 4 cups shredded lettuce
- About 3/4 cup sour cream
Prepare Tomatillo Salsa; cover and refrigeratoe. In a 10 to 12 nch 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 1 1/4 pound tomatillos, husks removed 1/3 cup chopped fresh cilantro 1 jalapeno, serrano, or other small hot chile 3/4 cup chicken broth 1/3 cup lime juice salt 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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