Rating: 4.5 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 2

A simple tomatillo salsa brightens these soft tacos. Use a commercial variety such as Herdez, if you're in a rush.

Lorrie Hulston Corvin
Recipe by Cooking Light March 2003

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Recipe Summary

Yield:
6 servings (serving size: 2 tacos and about 1/3 cup salsa)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare broiler.

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  • 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.

Nutrition Facts

327 calories; calories from fat 28%; fat 10.3g; saturated fat 1.8g; mono fat 4.8g; poly fat 2.3g; protein 23.6g; carbohydrates 37.2g; fiber 5.8g; cholesterol 66mg; iron 2.3mg; sodium 355mg; calcium 131mg.
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