- 4
- 35 mins
- 35 mins
Ingredients
- 1 pound halibut or other meaty white fish fillets
- Juice of 2 limes
- One 11-ounce can whole tomatillos, drained
- 4 small zucchini—peeled, seeded and cut into small cubes
- 1/4 cup chopped cilantro leaves and stems
- 2-1/2 teaspoons coarse salt, plus more to taste
- Eight 6-inch corn tortillas
- 2 tablespoons chili powder
- 1/4 teaspoon cayenne pepper, or to taste
- 1 tablespoon extra-virgin olive oil
- 1 Hass avocado, peeled and thinly sliced
- Make the salsa ahead of time and store in the fridge—it's even better the next day.
Preparation
Step 1
1.Preheat the oven to 225°. Place the fish in a medium 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. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss. 3.Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes. 4.In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices