Fish Tacos With Fresh Salsa

Name: Fish Tacos With Fresh Salsa
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 567 grams catfish fillets, cut into 1-inch pieces; 8 corn tortillas, warmed; 59 milliliters instant flour (such as Wondra) or cornstarch; 3 Tbsps chopped fresh cilantro; 237 milliliters shredded iceberg lettuce; 1 jalapeno pepper, minced (remove seeds for less heat); 4 servings Kosher salt; 2 Tbsps fresh lime juice, plus lime wedges for serving; 4 servings Freshly ground pepper; 1 smalls red onion, finely chopped; 1 large tomatillo, husked, rinsed and chopped; 1 medium tomato, chopped; 4 servings Vegetable oil, for frying

Fish Tacos With Fresh Salsa might be just the main course you are searching for. This recipe makes 4 servings with 308 calories, 28g of protein, and 7g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and pescatarian diet. It is a reasonably priced recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 30 minutes. A mixture of lime juice, kosher salt, pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.

Ingredients you will need

Lime Juice

Tomatillos

Cilantro

Jalapeno Pepper

Tomato

Onion

Salt

Equipment you will use

Bowl

Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch.

Ingredients you will need

Vegetable Oil

Pepper

All Purpose Flour

Fish

Salt

Equipment you will use

Frying Pan

Bowl

Pot

Transfer to a paper towel-lined plate to drain; season with salt.

Ingredients you will need

Salt

Equipment you will use

Paper Towels

Fill the tortillas with the fish, lettuce and salsa.

Ingredients you will need

Tortilla

Lettuce

Salsa

Fish

Serve the tacos with lime wedges.

Ingredients you will need

Lime Wedge

Photograph by Antonis Achilleos

Equipment

Ingredients

Servings:

567grams

catfish fillets, cut into 1-inch pieces 8

corn tortillas, warmed 59milliliters

instant flour (such as Wondra) or cornstarch 3Tbsps

chopped fresh cilantro 237milliliters

shredded iceberg lettuce 1

jalapeno pepper, minced (remove seeds for less heat)4servings

Kosher salt 2Tbsps

fresh lime juice, plus lime wedges for serving 4servings

Freshly ground pepper 1smalls

red onion, finely chopped 1large

tomatillo, husked, rinsed and chopped 1medium

tomato, chopped 4servings

Vegetable oil, for frying

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Rabble Pinot Gris. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 18 dollars per bottle.