Even though the fish is fried, these tacos are light and so fresh. For an appetizer, serve the taco filling with tortilla chips.

Rachael Ray


Credit: Photography by Kate Mathis

Recipe Summary



For Serving


Instructions Checklist
  • For the fish, in a medium bowl, mix the fish with the juice of 1 lime (about 2 tbsp.) and the kosher salt.

  • In another medium bowl, whisk the flour and spices.

  • In a Dutch oven, large pot, or tabletop fryer, heat the safflower oil to 375°.

  • Working in a couple of batches, dredge the fish liberally in the flour and shake off any excess. Fry the fish until browned and cooked through, about 5 minutes per batch. Transfer the fish to a wire rack set over paper towels to drain.

  • Place the fish in a medium bowl and break it up a bit. Add the onion, herbs, chiles, Worcestershire, and EVOO. Toss gently until evenly incorporated. Add the remaining lime juice to taste; season with salt.

  • For the salsa, in a food processor or blender, puree the tomatillos; season with salt. Add the onion, avocado, cilantro, mint, chiles, garlic, and lime juice. Pulse until fairly smooth. Season the salsa with salt. Thin it with 1/4 to 1/2 cup water if it’s too thick.

  • Fill the tortillas with the fish, salsa, lettuce, crema, and avocado.