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.

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* 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 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.

Fish Tacos with Tomatillo-Jalapeno Salsa

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