Fish Tacos with Fresh Salsa

Ingredients

• 1 whole(s) large tomatillo, husked, rinsed and chopped
• 1 whole(s) med. tomato, chopped
• 1/2 whole(s) small red onion, finely chopped
• 3 tablespoon(s) chopped fresh cilantro
• 2 tablespoon(s) fresh lime juice, plus lime wedges for serving
• 1 1/4 pound(s) catfish fillets, cut into 1-inch pieces
• 1/4 cup(s) instant flour(wondra) or cornstarch
• 8 whole(s) corn tortillas, warmed
• 1 cup(s) shredded iceburg lettuce
• 1/2 whole(s) jalapeno peppers, minced ,remove seeds for less heat

Preparation

1. 1. Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
2. 2. Heat 1/2 inch veg. oil in a deep skillet or pot over med-hi heat. Season the fish with 1/2 tsp. salt and 1/4 tsp. pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 min. per batch. Transfer to a paper towel-lined plate to drain; season with salt.
3. 3. Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.