Fish Tacos with Tomatillo Salsa
A simple tomatillo salsa brightens these soft tacos. Use a commercial variety such as Herdez, if you're in a rush.
Recipe by Cooking Light March 2003
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08/27/2014
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.
05/11/2010
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!
04/19/2009
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.
12/01/2008
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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