From Everyday with Rachael Ray; you can make the salsa ahead of time and store in the refrigerator.
My Private Note
Units: US | Metric
- 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
- 1/4 cup chopped cilantro leaf (and stems)
- 2 1/2 teaspoons coarse salt
- 8 (6 inch) corn tortillas
- 2 tablespoons chili powder
- 1/4 teaspoon cayenne pepper
- 1 tablespoon extra virgin olive oil
- 1 Hass avocado, peeled and thinly sliced
- 1Preheat oven to 225°; place fish in a bowl and drizzle with half of the lime juice; cover and refrigerate for 15 minutes.
- 2Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins.
- 3Mash the tomatillos with a fork.
- 4Add in the zucchini and the remaining lime juice, the cilantro, and 2 teaspoons salt; toss to combine.
- 5Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
- 6In a small bowl, combine the chili powder, cayenne pepper, and ½ teaspoon salt.
- 7Remove fish from lime juice; pat dry and cover with the spice rub.
- 8Heat the olive oil in a large nonstick skillet over medium heat; cook fish about 4 minutes on each side.
- 9Break the fish into bite-sized pieces and season to taste with salt.
- 10Arrange fish in the tortillas with some of the salsa and avocado slices; fold up and eat.
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Nutritional Facts for Fish Tacos With Summer Salsa
Serving Size: 1 (425 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 426.5
- Calories from Fat 147
- Total Fat 16.4 g
- Saturated Fat 2.3 g
- Cholesterol 46.5 mg
- Sodium 1608.2 mg
- Total Carbohydrate 37.4 g
- Dietary Fiber 10.1 g
- Sugars 6.2 g
- Protein 36.6 g