Fish Tacos With Fresh Salsa Recipe

Name: Fish Tacos With Fresh Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large tomatillo, husked, rinsed and chopped; 1 medium tomato, chopped; 1/2 small red onion, finely chopped; 3 tablespoons chopped fresh cilantro; 2 tablespoons fresh lime juice, plus lime wedges for serving; 1/2 jalapeno pepper, minced (remove seeds for less heat); Kosher salt; Vegetable oil, for frying; 1 1/4 pounds catfish fillets, cut into 1-inch pieces; Freshly ground pepper; 1/4 cup instant flour (such as Wondra) or cornstarch; 8 corn tortillas, warmed; 1 cup shredded iceberg lettuce

Servings: persons

1 large tomatillo, husked, rinsed and chopped
1 medium tomato, chopped
1/2 small red onion, finely chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice, plus lime wedges for serving
1/2 jalapeno pepper, minced (remove seeds for less heat)
Kosher salt
Vegetable oil, for frying
1 1/4 pounds catfish fillets, cut into 1-inch pieces
Freshly ground pepper
1/4 cup instant flour (such as Wondra) or cornstarch
8 corn tortillas, warmed
1 cup shredded iceberg lettuce

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 vegetable oil in a deep skillet or pot over medium-high heat.
3
Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl.
4
Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch.
5
Transfer to a paper towel-lined plate to drain; season with salt.
6
Fill the tortillas with the fish, lettuce and salsa.
7
Serve the tacos with lime wedges.
8
Per serving: Calories 534; Fat 40 g (Saturated 6 g); Cholesterol 67 mg; Sodium 360 mg; Carbohydrate 21 g; Fiber 1 g; Protein 25 g
9
Photograph by Antonis Achilleos

219

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 large tomatillo, husked, rinsed and chopped, 1 medium tomato, chopped, 1/2 small red onion, finely chopped, 3 tablespoons chopped fresh cilantro, and more.

Yes, Fish Tacos With Fresh Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fish Tacos With Fresh Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions