Fish Tacos with Tomatillo Salsa

4 Reviews
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6 servings (serving size: 2 tacos and about 1/3 cup salsa)
By Lorrie Hulston Corvin
March 2003
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 327
  • Caloriesfromfat 28%
  • Fat 10.3g
  • Satfat 1.8g
  • Monofat 4.8g
  • Polyfat 2.3g
  • Protein 23.6g
  • Carbohydrate 37.2g
  • Fiber 5.8g
  • Cholesterol 66mg
  • Iron 2.3mg
  • Sodium 355mg
  • Calcium 131mg

How to Make It

Step 1

Prepare broiler.

Step 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.

Step 3

Preheat oven to 350°.

Step 4

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

Step 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.

Step 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.

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Ratings & Reviews

carolfitz's Review

nycook7
August 27, 2014
Good salsa, made to recipe. (have also subbed Trader Joe's but home-made is better) We air-dry the fish in the fridge about 20min each side. Made using fresh halibut & flour tortillas -- excellent.

virevixa's Review

Litvinoff
May 11, 2010
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!

Litvinoff's Review

virevixa
April 20, 2009
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.

nycook7's Review

carolfitz
December 01, 2008
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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