Fish Tacos With Summer Salsa

ratherbeswimmin''s Note:

From Everyday with Rachael Ray; you can make the salsa ahead of time and store in the refrigerator.

• Total Time: 38 mins
• Prep Time: 30 mins
• Cook Time: 8 mins

Ingredients:

Servings: 4

• 1 lb halibut fillet (or other meaty white fish)
• 2 limes, juice of
• 1 (11 ounce) can whole tomatillos , drained
• 4 small zucchini , peeled, seeded, and cut into small cubes
• ¼ cup chopped cilantro leaf (and stems)
• 2 ½ teaspoons coarse salt
• 8 (6 inch) corn tortillas
• 2 tablespoons chili powder
• ¼ teaspoon cayenne pepper
• 1 tablespoon extra virgin olive oil
• 1 Hass avocado , peeled and thinly sliced

Directions:

1. Preheat oven to 225°; place fish in a bowl and drizzle with half of the lime juice; cover and refrigerate for 15 minutes.
2. Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins.
3. Mash the tomatillos with a fork.
4. Add in the zucchini and the remaining lime juice, the cilantro, and 2 teaspoons salt; toss to combine.
5. Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
6. In a small bowl, combine the chili powder, cayenne pepper, and ½ teaspoon salt.
7. Remove fish from lime juice; pat dry and cover with the spice rub.
8. Heat the olive oil in a large nonstick skillet over medium heat; cook fish about 4 minutes on each side.
9. Break the fish into bite-sized pieces and season to taste with salt.
10. Arrange fish in the tortillas with some of the salsa and avocado slices; fold up and eat.