Fish Tacos With Summer Salsa

Total Time: 38 mins Preparation Time: 30 mins Cook Time: 8 mins

Ingredients

• Servings: 4
• 1 lb halibut fillet (or other meaty 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

Recipe

• 1 preheat oven to 225°; place fish in a 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.
• 3 mash the tomatillos with a fork.
• 4 add in the zucchini and the remaining lime juice, the cilantro, and 2 teaspoons salt; toss to combine.
• 5 spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
• 6 in a small bowl, combine the chili powder, cayenne pepper, and ½ teaspoon salt.
• 7 remove fish from lime juice; pat dry and cover with the spice rub.
• 8 heat the olive oil in a large nonstick skillet over medium heat; cook fish about 4 minutes on each side.
• 9 break the fish into bite-sized pieces and season to taste with salt.
• 10 arrange fish in the tortillas with some of the salsa and avocado slices; fold up and eat.