Fish Tacos with Tomatillo Salsa

Name: Fish Tacos with Tomatillo Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 177 milliliters diced peeled avocado; 12 6-inchs (6-inch) corn tortillas; 59 milliliters all-purpose flour; 118 milliliters fresh cilantro leaves; 1 garlic clove, chopped; 1 teaspoon ground cumin; 1 chopped seeded jalapeño pepper; 59 milliliters fresh lime juice; 177 milliliters finely chopped onion; 1 onion, peeled and quartered; 0 teaspoons salt; 1 teaspoons salt, divided; 680 grams tilapia fillets, cut into 24 pieces; 340 grams tomatillos, halved (about; 1 Tbsp vegetable oil

The recipe Fish Tacos with Tomatillo Salsan is ready in roughly 45 minutes and is definitely a super dairy free and pescatarian option for lovers of Mexican food. This recipe serves 6. This main course has 331 calories, 28g of protein, and 9g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up ground cumin, garlic clove, onion, and a few other things to make it today. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

Prepare broiler.

Equipment you will use

Broiler

To prepare salsa, remove husks and stems from tomatillos.

Ingredients you will need

Tomatillos

Salsa

Place tomatillos and onion, cut sides down, on a baking sheet coated with cooking spray. Broil 10 minutes or until tomatillos begin to blacken.

Ingredients you will need

Cooking Spray

Tomatillos

Onion

Equipment you will use

Baking Sheet

Place tomatillos, onion, 1/2 cup cilantro, and next 4 ingredients (1/2 cup cilantro through jalapeo) in a food processor; process until pureed.

Ingredients you will need

Tomatillos

Cilantro

Onion

Equipment you will use

Food Processor

Pour salsa into a bowl; cool completely.

Ingredients you will need

Salsa

Equipment you will use

Bowl

Preheat oven to 35

Equipment you will use

Oven

To prepare tacos, wrap tortillas in foil; bake at 350 for 10 minutes or until thoroughly heated; keep warm.

Ingredients you will need

Wrap

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Oven

Aluminum Foil

Sprinkle fish with 1/4 teaspoon of salt.

Ingredients you will need

Fish

Salt

Combine 1/4 teaspoon salt, flour, and cumin in a medium bowl; dredge fish in flour mixture.

Ingredients you will need

Cumin

All Purpose Flour

Fish

Salt

Equipment you will use

Bowl

Heat oil in a large nonstick skillet over medium-high heat, and add fish. Cook 2 minutes on each side or until fish flakes easily when tested with a fork.

Ingredients you will need

Fish

Cooking Oil

Equipment you will use

Frying Pan

Place 2 pieces of fish down center of each tortilla; top each taco with 2 teaspoons cilantro, 1 tablespoon onion, and 1 tablespoon avocado. Fold tacos in half; serve with salsa.

Ingredients you will need

Cilantro

Tortilla

Avocado

Onion

Salsa

Fish

Equipment

Ingredients

Servings:

177milliliters

diced peeled avocado 126-inchs

(6-inch) corn tortillas 59milliliters

all-purpose flour 118milliliters

fresh cilantro leaves 1

garlic clove, chopped 1teaspoon

ground cumin 1

chopped seeded jalapeño pepper 59milliliters

fresh lime juice 177milliliters

finely chopped onion 1

onion, peeled and quartered 0teaspoons

salt 1teaspoons

salt, divided 680grams

tilapia fillets, cut into 24 pieces 340grams

tomatillos, halved (about 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Fish can be paired with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. The Chehalem 3 Vineyard Pinot Gris with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.