Fish Tacos with Tomatillo-Jalapeno Salsa Recipe

Name: Fish Tacos with Tomatillo-Jalapeno Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 medium tomatilloshusked, rinsed and quartered; 1/2 cup lightly packed cilantro; 2 small jalapenos, chopped; 1 1/2 tablespoons fresh lime juice; 1 teaspoon vegetable oil; Kosher salt; 2 tablespoons fresh lemon juice; 1 tablespoon extra-virgin olive oil; 1 tablespoon minced cilantro; 1 small garlic clove, minced; 1 pound skinless halibut fillet, about 3/4 inch thick; Kosher salt; Warm corn tortillas, chopped avocado and sliced red onion and cucumber, for serving

Servings: persons

4 medium tomatilloshusked, rinsed and quartered
1/2 cup lightly packed cilantro
2 small jalapenos, chopped
1 1/2 tablespoons fresh lime juice
1 teaspoon vegetable oil
Kosher salt
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon minced cilantro
1 small garlic clove, minced
1 pound skinless halibut fillet, about 3/4 inch thick
Kosher salt
Warm corn tortillas, chopped avocado and sliced red onion and cucumber, for serving

1
Make the Salsa In a blender, combine all of the ingredients except the salt and puree until nearly smooth.
2
Season with salt and transfer to a small bowl.
3
Make the tacos Heat a grill pan.
4
In a large baking dish, whisk the lemon juice with the olive oil, cilantro and garlic.
5
Add the fish and turn to coat.
6
Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes.
7
Transfer the fish to a platter and flake into large pieces with a fork.
8
Serve in warm corn tortillas with the salsa, avocado, red onion and cucumber.

kcal

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

You need 13 ingredients. The key ingredients include: 4 medium tomatilloshusked, rinsed and quartered, 1/2 cup lightly packed cilantro, 2 small jalapenos, chopped, 1 1/2 tablespoons fresh lime juice, and more.

Yes, Fish Tacos with Tomatillo-Jalapeno 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 Tomatillo-Jalapeno Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions