Fish Tacos with Summer Salsa
Fish tacos are the perfect summer meal, easy and fresh topped with a summer salsa! I cook the fish on the grill, keeping the fish-cooking smell outside.
Dovetailing Tip: Cook the fish on the grill along with the corn for today's Black Bean and Corn Salad.
|1 pound||halibut or other meaty white fish fillet|
|juice of 2 lime|
|1 (11-ounce) can||tomatillos, drained|
|4||small zucchini, peeled, seeded and cut into small cubes|
|1/4 cup||chopped cilantro leaves and stems|
|2 1/2 teaspoons||coarse salt, plus more to taste|
|8||6-inche corn tortillas|
|2 tablespoons||chili powder|
|1/4 teaspoon||cayenne pepper, or to taste|
|1 tablespoon||extra-virgin olive oil|
|1||avocado, peeled and thinly sliced|
Preheat the oven to 225 degrees . Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.
Spread the tortillas on 2 parchment-lined baking sheets and warm in the oven for about 10 minutes.
In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.