Name: Poached Fish Taco Recipe
Prep time: 10
Cook time: 15
Yield: 4 - 6

Ingredients

2 (14.5oz)	Cans fire roasted diced tomatoes
1 Pkg	Aneto chicken broth
1 Tbsp	Tomato paste
½ Tsp	Chili powder
½ Tsp	Onion powder
1 Tsp	Cumin
15.5 Oz	Canned black beans, drained and rinsed
1 ½	Cups corn kernels
3 Cups	Rotisserie Chicken, pulled or diced
Salt And Pepper
2 Cups	Cooked Matiz paella rice

4 cups Aneto Fish Broth

2 tablespoons canned chipotle peppers in adobo

2 teaspoons ground cumin

1 lime, juiced (plus extra lime wedges for garnish)

1 teaspoon salt

4 salmon fillets

Corn or flour tortillas, warmed, grilled or toasted

1 1/2 cups coleslaw mix or shredded cabbage blend

1 cup fresh corn kernels (frozen is ok too)

1/4 cup fresh cilantro, chopped

1/4 cup sour cream

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Instructions:

Fill a large pot or Dutch oven with broth and season with chipotle peppers, cumin, lime juice, and salt. Whisk to combine and bring to a boil over medium-high heat.
Once boiling, reduce heat to low, gently add salmon to the hot liquid, cover, and poach for 15 minutes or until the salmon is cooked through and tender.
Using a slotted spoon or skimmer, remove the poached fillets from the liquid, and transfer to a large plate or platter.
Using a fork, flake the salmon into bite-sized pieces.
Divide flaked salmon between toasty tortillas and top with cabbage, corn, cilantro, and sour cream. For those who like it spicy, feel free to drizzle the tacos with your favorite hot sauce. Serve with a couple lime wedges on the side for an extra squeeze of citrus.

About this recipe

Poaching is one of our all-time favorite (no-fail) ways to cook fish. Not only do you get these nice, tender pieces of fish. You also get a much more flavorful fillet. We love using Aneto Fish Broth as our poaching liquid base, so rich and tasty.

To give our broth that Tex-Mex appeal, we use ground cumin, chipotle peppers in adobo, and fresh lime juice. We are sure you will love these poached fish tacos as much as we do.