SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)


Fish Tacos with Summer Salsa

June 2006
Fish Tacos with Summer Salsa

by 55 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.