Fish Tacos + Avo Salsa Verde
Fish Tacos and Friends
These fish tacos are my favorite for Taco Night — simple to prepare, but tasty enough to serve to company. Plus, everyone can build their tacos just the way they like them. I like these fish tacos (or any home tacos) topped with Rainbow Slaw, some extra white onion, and avocado slices. This recipe serves 4.
Ingredients for Avo Salsa Verde
8 medium tomatillos
½ white onion
Oil and salt as needed
2 jalapeños, seeded
1 lime, juiced
1 avocado
10 springs fresh cilantro
Ingredients for Fish Tacos
1 lb firm white fish
Oil as needed
½ tsp salt
½ tsp cumin
8 corn or flour tortillas
Method
Peel the husks from the tomatillos, rinse, and cut in half. Cut the ½ onion into thick slices.
Coat the tomatillos and onion lightly in oil, and spread them on a sheet tray—placing the tomatillos cut side down.
Broil until the tomatillos and onions are blackened in spots. Place the broiled vegetables and juices into a blender. Add seeded jalapeños, avocado, and cilantro along with a large pinch of salt. Blend until smooth, adding water if needed. Season to taste. Place in the fridge to cool, if desired, while you prepare the tacos.
Place the fish on the tray from the veggies, drizzle with oil (just enough to coat l). Season with salt and cumin (1/2 tsp each) and place under the broiled for 5-8 minutes, or until fish is opaque and flakes easily.
Serve fish on warm tortillas with Avo Salsa Verde and Rainbow Slaw.