Fish Tacos with Summer Salsa

Serves: 4

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.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:


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.


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