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Yield: Makes 6 servings.


    • 3 tablespoons vegetable oil
    • 1 onion, chopped
    • 2 cloves garlic, minced
    • 2 to 3 fresh or pickled jalapenos, seeded & minced
    • 1 tablespoon paprika
    • 1 teaspoon cumin seed
    • 1/2 teaspoon crushed oregano leaves
    • 1 14½ to 16-ounce can peeled tomatoes, chopped
    • 2 cups chicken broth
    • 3 corn tortillas
    • 1 pound shark fillets*, cut into 1/2-inch cubes
    • 3 cups hot cooked rice


Heat oil in Dutch oven or large saucepan. Add onion and cook over medium heat until soft but not brown. 
Stir in garlic, jalapenos, paprika, cumin and oregano. Cook over low heat, stirring, 2 to 3 minutes. Add tomatoes and chicken broth. Simmer, covered, 30 minutes. 
Meanwhile, cover tortillas with warm water; let stand 10 to 15 minutes. Drain; tear into small pieces. Add fish and tortillas to tomato mixture. Simmer 10 minutes. Serve over fluffy rice.

*Or other firm whitefish, such as halibut.

    Nutrition Facts
    Calories 329   
    Total Fat 12g 
    Cholesterol 33mg 
    Sodium 724mg 
    Total Carbohydrate 37g 
    Dietary Fiber 2g 
    Protein 19g 


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