Instructions: Cut fish into into pieces and simmer in broth seasoned vith some juice from a jar or can of pickled jalapeno peppers; simmer 3 to 4 minutes.

Remove from the heat and let the fish cool in the liquid for 30 minutes.

Remove the fish and pat dry with paper towels, then flake with a fork. In a bowl, toss the fish with scallions and tomato, and season with salt and pepper. Fill each taco with fish mixture and shredded lettuce, then top with a tablespoon of your favorite mild salsa.

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