A simple tomatillo salsa brightens these soft tacos. Use a commercial variety such as Herdez, if you're in a rush.
8 tomatillos, halved (about 3/4 pound)
1 onion, peeled and quartered
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
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
How to Make It
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.
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Okay, I didn't love the tacos. They were okay, and certainly easy, but they didn't have much texture. I was missing some crunch, possibly because we always serve fish tacos with shredded cabbage. I'll probably stick to my old fish taco recipe, though I'm glad I tried this because the sauce is AWESOME. I typically boil my tomatillos for salsa, but the roasting gives it such a great flavor; the char plus the citrusy taste of the tomatillo that didn't get completely cooked on the bottom--it's just a great combo. Three stars for the tacos, 5 for the sauce. Thanks!
WOW! I will never order fish tacos from a restuarant again.
The salsa was so simple to make and very versatile. This was also a very quick and easy way to cook the fish. The overall combination of flavors was light, fresh and delicious. We added a little crumbled Queso Fresco to it but otherwise followed exactly.
Made this twice now and have tweaked it a bit. Now use 3 TB lime juice in salsa to cut down the tanginess so it doesn't overpower the fish. Sprinkle fish with chili powder, salt & cumin before dusting with flour to give it more flavor. Wonderful recipe that we now look forward to!
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