Fish Tacos

Mexican.Chef's picture

Sep. 22, 2010


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
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.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1487Calories from Fat 373

 % Daily Value*

Total Fat 48 g73.8%

Saturated Fat 28 g140%

Trans Fat 0 g


Sodium 2060 mg85.83%

Total Carbohydrates 161 g53.7%

Dietary Fiber 12 g48%

Sugars 12 g

Protein 111 g222%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet