Fish Tacos with Summer Salsa

June 2006
Fish Tacos with Summer Salsa

by 54 people

add your rating

Add a comment

Use Hass avocados, which are richer and more flavorful than their larger, lighter green cousins.

Makes: 4 servings

Prep: 30 mins

Cook: 8 mins

Ingredients
  • 1 pound halibut or other meaty white fish fillets
  • Juice of 2 limes
  • 1 11 ounce can  whole tomatillos, drained
  • 4 small zucchinipeeled, seeded and cut into small cubes
  • 1/4 cup chopped cilantro leaves and stems
  • 2 1/2 teaspoons coarse salt, plus more to taste
  • 8 6 inches corn tortillas
  • 2 tablespoons chili powder
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 Hass avocado, peeled and thinly sliced
Directions
  1. Preheat the oven to 225 degrees . Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
  2. Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.
  3. Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
  4. In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.
Tip PAIR WITH:
  • Spy Valley Sauvignon Blanc 2004 (New Zealand)
Tip Ready when you are
  • Make the salsa ahead of time and store in the fridge--it's even better the next day.
Comments