Fish Tacos With Summer Salsa |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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From Everyday with Rachael Ray; you can make the salsa ahead of time and store in the refrigerator. Ingredients:
1 lb halibut fillet (or other meaty white fish) |
2 limes, juice of |
1 (11 ounce) can whole tomatillos, drained |
4 small zucchini, peeled, seeded, and cut into small cubes |
1/4 cup chopped cilantro leaf (and stems) |
2 1/2 teaspoons coarse salt |
8 (6 inch) corn tortillas |
2 tablespoons chili powder |
1/4 teaspoon cayenne pepper |
1 tablespoon extra virgin olive oil |
1 hass avocado, peeled and thinly sliced |
Directions:
1. Preheat oven to 225°; place fish in a 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.
3. Mash the tomatillos with a fork.
4. Add in the zucchini and the remaining lime juice, the cilantro, and 2 teaspoons salt; toss to combine.
5. Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
6. In a small bowl, combine the chili powder, cayenne pepper, and 1/2 teaspoon salt.
7. Remove fish from lime juice; pat dry and cover with the spice rub.
8. Heat the olive oil in a large nonstick skillet over medium heat; cook fish about 4 minutes on each side.
9. Break the fish into bite-sized pieces and season to taste with salt.
10. Arrange fish in the tortillas with some of the salsa and avocado slices; fold up and eat.
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