Fish Tacos with Tomatillo Salsa

Cooking Light
A simple tomatillo salsa brightens these soft tacos. Use a commercial variety such as Herdez, if you're in a rush.
6 servings (serving size: 2 tacos and about 1/3 cup salsa)

Ingredients

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Tomatillo Salsa:
8 tomatillos, halved (about 3/4 pound)
1 onion, peeled and quartered
Cooking spray
1/2 cup fresh cilantro leaves
1/4 cup fresh lime juice
1/4 teaspoon salt
1 garlic clove, chopped
1 chopped seeded jalapeño pepper
Tacos:
12 (6-inch) corn tortillas
1 1/2 pounds tilapia fillets, cut into 24 pieces
1/2 teaspoon salt, divided
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 tablespoon vegetable oil
1/2 cup fresh cilantro leaves
3/4 cup finely chopped onion
3/4 cup diced peeled avocado

Preparation

Prepare broiler.

To prepare salsa, remove husks and stems from tomatillos. Place tomatillos and onion, cut sides down, on a baking sheet coated with cooking spray. Broil 10 minutes or until tomatillos begin to blacken. Place tomatillos, onion, 1/2 cup cilantro, and next 4 ingredients (1/2 cup cilantro through jalapeño) in a food processor; process until pureed. Pour salsa into a bowl; cool completely.

Preheat oven to 350°.

To prepare tacos, wrap tortillas in foil; bake at 350° for 10 minutes or until thoroughly heated; keep warm.

Sprinkle fish with 1/4 teaspoon of salt. Combine 1/4 teaspoon salt, flour, and cumin in a medium bowl; dredge fish in flour mixture.

Heat oil in a large nonstick skillet over medium-high heat, and add fish. Cook 2 minutes on each side or until fish flakes easily when tested with a fork. Place 2 pieces of fish down center of each tortilla; top each taco with 2 teaspoons cilantro, 1 tablespoon onion, and 1 tablespoon avocado. Fold tacos in half; serve with salsa.

Created date

March 2003

Nutritional Information

Calories 327
Caloriesfromfat 28 %
Fat 10.3 g
Satfat 1.8 g
Monofat 4.8 g
Polyfat 2.3 g
Protein 23.6 g
Carbohydrate 37.2 g
Fiber 5.8 g
Cholesterol 66 mg
Iron 2.3 mg
Sodium 355 mg
Calcium 131 mg