Fish Tacos with Fresh Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 whole(s) large tomatillo, husked, rinsed and chopped |
1 whole(s) med. tomato, chopped |
1/2 whole(s) small red onion, finely chopped |
3 tablespoon(s) chopped fresh cilantro |
2 tablespoon(s) fresh lime juice, plus lime wedges for serving |
1 1/4 pound(s) catfish fillets, cut into 1-inch pieces |
1/4 cup(s) instant flour(wondra) or cornstarch |
8 whole(s) corn tortillas, warmed |
1 cup(s) shredded iceburg lettuce |
1/2 whole(s) jalapeno peppers, minced ,remove seeds for less heat |
Directions:
1. Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
2. Heat 1/2 inch veg. oil in a deep skillet or pot over med-hi heat. Season the fish with 1/2 tsp. salt and 1/4 tsp. pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 min. per batch. Transfer to a paper towel-lined plate to drain; season with salt.
3. Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.
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