Fish Tacos With Summer Salsa Recipe

Name: Fish Tacos With Summer Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb halibut fillet (or other meaty white fish); 2 limes, juice of; 1 (11 ounce) canwhole tomatillos, drained; 4 small zucchini, peeled, seeded, and cut into small cubes; ¼ cup chopped cilantro leaf (and stems); 2 ½ teaspoons coarse salt; 8 (6 inch) corn tortillas; 2 tablespoons chili powder; ¼ teaspoon cayenne pepper; 1 tablespoon extra virgin olive oil; 1 Hass avocado, peeled and thinly sliced

Servings: persons

1 lb halibut fillet (or other meaty white fish)
2 limes, juice of
1 (11 ounce) canwhole tomatillos, drained
4 small zucchini, peeled, seeded, and cut into small cubes
¼ cup chopped cilantro leaf (and stems)
2 ½ teaspoons coarse salt
8 (6 inch) corn tortillas
2 tablespoons chili powder
¼ teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
1 Hass avocado, peeled and thinly sliced

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.

234

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 11 ingredients. The key ingredients include: 1 lb halibut fillet (or other meaty white fish), 2 limes, juice of, 1 (11 ounce) canwhole tomatillos, drained, 4 small zucchini, peeled, seeded, and cut into small cubes, and more.

Yes, Fish Tacos With Summer 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 Summer Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions