Tomatillos are the base for salsa verde. The tomatillo is a fruit that looks like a small green tomato but is encased in a thin, parchmentlike husk.
1/2 cup boiling water
1 chipotle chile
1/4 cup chopped onion
1 garlic clove, halved
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
2 tablespoons lemon juice
2 teaspoons olive oil
1 1/2 pounds swordfish steaks
1 (7-ounce) can salsa verde (such as Herdez)
2/3 cup coarsely mashed avocado (about 1 medium avocado)
6 (6-inch) corn tortillas
How to Make It
Combine boiling water and chipotle chile in a small bowl; cover and let stand 30 minutes or until soft. Drain; discard stems, seeds, and membranes. Combine chile, onion, and next 6 ingredients in bowl of food processor. Process until puréed, scraping down sides of bowl occasionally. Spread 1 teaspoon chipotle mixture on each side of swordfish steaks. Set aside remaining chipotle mixture.
Heat a grill pan over medium-high heat until hot. Add fish, and grill 6 minutes on each side. Cut fish into 1-inch cubes; combine fish with remaining chipotle mixture. Set aside.
Combine salsa verde and avocado. Heat tortillas according to package directions. Spoon 2/3 cup fish mixture and 2 tablespoons salsa verde mixture into center of each tortilla. Fold tortilla in half. Serve immediately.
Oxmoor House Healthy Eating Collection
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