Fish Tacos with Tomatillo Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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A simple tomatillo salsa brightens these soft tacos. Use a commercial variety such as Herdez, if you're in a rush. Ingredients:
8 tomatillos, halved (about 3/4 pound) |
1 onion, peeled and quartered |
cooking spray |
1/2 cup fresh cilantro leaves |
1/4 cup fresh lime juice |
1/4 teaspoon salt |
1 garlic clove, chopped |
1 chopped seeded jalapeño pepper |
12 (6-inch) corn tortillas |
1 1/2 pounds tilapia fillets, cut into 24 pieces |
1/2 teaspoon salt, divided |
1/4 cup all-purpose flour |
1 teaspoon ground cumin |
1 tablespoon vegetable oil |
1/2 cup fresh cilantro leaves |
3/4 cup finely chopped onion |
3/4 cup diced peeled avocado |
Directions:
1. Prepare broiler.
2. To prepare salsa, remove husks and stems from tomatillos. Place tomatillos and onion, cut sides down, on a baking sheet coated with cooking spray. Broil 10 minutes or until tomatillos begin to blacken. Place tomatillos, onion, 1/2 cup cilantro, and next 4 ingredients (1/2 cup cilantro through jalapeño) in a food processor; process until pureed. Pour salsa into a bowl; cool completely.
3. Preheat oven to 350°.
4. To prepare tacos, wrap tortillas in foil; bake at 350° for 10 minutes or until thoroughly heated; keep warm.
5. Sprinkle fish with 1/4 teaspoon of salt. Combine 1/4 teaspoon salt, flour, and cumin in a medium bowl; dredge fish in flour mixture.
6. Heat oil in a large nonstick skillet over medium-high heat, and add fish. Cook 2 minutes on each side or until fish flakes easily when tested with a fork. Place 2 pieces of fish down center of each tortilla; top each taco with 2 teaspoons cilantro, 1 tablespoon onion, and 1 tablespoon avocado. Fold tacos in half; serve with salsa.
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