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Fish Tacos with Tomatillo Salsa

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Prepare broiler.

  2. 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.

  3. Preheat oven to 350°.

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

  5. 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.

  6. 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.