Fish Tacos with Summer Salsa
Fish tacos are the perfect summer meal, easy and fresh topped with a summer salsa! I cook the fish on the grill, keeping the fish-cooking smell outside.
Dovetailing Tip: Cook the fish on the grill along with the corn for today's Black Bean and Corn Salad.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 1 pound | halibut or other meaty white fish fillet |
| juice of 2 lime | |
| 1 (11-ounce) can | tomatillos, drained |
| 4 | small zucchini, peeled, 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-inche corn tortillas |
| 2 tablespoons | chili powder |
| 1/4 teaspoon | cayenne pepper, or to taste |
| 1 tablespoon | extra-virgin olive oil |
| 1 | avocado, peeled and thinly sliced |
Directions:
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.
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.
Spread the tortillas on 2 parchment-lined baking sheets and warm in the oven for about 10 minutes.
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.
Source: rachaelraymag.com
