Fish Tacos with Summer Salsa   From Every Day with Rachael Ray June-July 2006 FOUR SERVINGS Prep Time: 30 min Cook Time: 8 min 1 pound halibut or other meaty white fish fillets Juice of 2 limes One 11-ounce can whole tomatillos, drained 4 small zucchini - peeled, seeded and cut into small cubes 1/4 cup chopped cilantro leaves and stems 2 1/2 teaspoons coarse salt, plus more to taste Eight 6-inch 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 1. Preheat the oven to 225°. 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. Sunday: Fish Tacos with Summer Salsa Monday: Fried Chicken Salad Tuesday: Grilled Shrimp with Cool Cucumber Salad Wednesday: Grilled Rib-Eye Steaks with Cola Steak Sauce Thursday: Chicken Gazpacho Friday: Smoked Turkey Panini Saturday: Summer Corn and Tomato Pasta Your Shopping List

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