Photo by: Yunhee Kim | Recipe by Every Day with Rachael Ray
Fish Tacos with Summer Salsa-
4 Servings | Prep 30 min | Cook 8 min
Ingredients
1 pound halibut or other meaty white fish fillets
Juice of ... more
Fish Tacos with Summer Salsa-
4 Servings | Prep 30 min | Cook 8 min
Ingredients
1 pound halibut or other meaty white fish fillets
Juice of ... more
Photo by: Yunhee Kim | Recipe by Every Day with Rachael Ray
Fish Tacos with Summer Salsa-
4 Servings | Prep 30 min | Cook 8 min
Ingredients
1 pound halibut or other meaty white fish fillets
Juice of 2 limes
One 11-ounce can whole tomatillos, drained
4 small zucchini-peeled, seeded and cut into small cubes
1/4 cup chopped cilantro leaves and stems
2-1/2 teaspoons coarse salt, plus more to taste
Eight 6-inch corn tortillas
2 tablespoons chili powder
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon extra-virgin olive oil
1 Hass avocado, peeled and thinly sliced
Directions:
Preheat the oven to 225°. Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.
Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the less
Fish Tacos with Summer Salsa-
4 Servings | Prep 30 min | Cook 8 min
Ingredients
1 pound halibut or other meaty white fish fillets
Juice of 2 limes
One 11-ounce can whole tomatillos, drained
4 small zucchini-peeled, seeded and cut into small cubes
1/4 cup chopped cilantro leaves and stems
2-1/2 teaspoons coarse salt, plus more to taste
Eight 6-inch corn tortillas
2 tablespoons chili powder
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon extra-virgin olive oil
1 Hass avocado, peeled and thinly sliced
Directions:
Preheat the oven to 225°. Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.
Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the less
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