|Dried hot red chile||1 Small|
|Lemon juice||2 Tablespoon|
|Chopped cilantro||2 Tablespoon|
|Regular strength chicken broth||2 Cup (32 tbs)|
|Red snapper/Other firm white-fleshed fish fillets, 1 inch thick||1 Pound|
|Corn tortillas||8 (6 Inch Diameter)|
|Lettuce||4 Cup (64 tbs), shredded|
|Sour cream||3⁄4 Cup (12 tbs)|
Prepare Tomatillo Salsa; cover and refrigerate.
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 just slightly translucent or wet inside when cut in thickest part (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 350°F on a deep-frying thermometer.
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 as necessary.
Drain on paper towels.
To assemble each taco, place a fried tortilla on a plate; spoon chunks of fish into tortilla and add salsa, lettuce, and sour cream, dividing equally.