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.

No additional tips available.

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

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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.

Fish Tacos With Summer Salsa

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