Easy Fish Tacos with Homemade Salsa Verde
Healthy and full of flavour, these Easy Fish Tacos with Homemade Salsa Verde are perfect for a weeknight dinner or game day spread.
Servings: 6 tacos
Ingredients
For the Salsa Verde:
- 2 tablespoons extra-virgin olive oil
- ½ pound tomatillos husks peeled and rinsed well
- ½ yellow onion
- 1 jalapeño
- 2 cloves garlic
- ½ teaspoon cumin
- ½ teaspoon dry oregano
- ¼ cup water
- ¼ teaspoon kosher salt
- ¼ cup fresh cilantro
- Juice of 1 lime
For the Guacamole:
- 2 ripe avocados
- ¼ cup finely chopped white onion
- 2 tablespoons finely chopped fresh cilantro
- Juice of 1 lime plus more to taste
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly-cracked black pepper
For the Fish Tacos:
- 12 ounces mahi mahi filet sliced into 2-ounce pieces, substitute any flakey white fish such as cod, haddock, halibut, grouper or snapper
- ½ teaspoon paprika
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ¼ teaspoon kosher salt
- 1/8 teaspoon freshly-cracked black pepper
- 2 tablespoons avocado oil
- 1 package Siete brand grain-free tortillas I like the cassava flour tortillas
- ¼ green cabbage shredded
- 3 radishes finely julienned
Instructions
For the Salsa Verde:
- Preheat a frying pan over medium heat. Add the olive oil and heat until shimmering. Add the tomatillos, onion and jalapeño and cook, stirring occasionally, until the vegetables are lightly charred, around 8 minutes. Add the garlic, cumin and oregano and cook, stirring, until fragrant, around 2 minutes. Add the water and salt and cook, using a wooden spoon to lift any brown bits off the bottom of the pan, until the liquid has reduced by ¼ in volume and the tomatillos are fork-tender, around 3 minutes.
- Add everything to a blender along with the cilantro and lime juice and pulse until as smooth or chunky as you prefer. Taste the salsa for seasoning and adjust with salt and lime juice as desired. Transfer the salsa to a bowl, cover and refrigerate until ready to serve.
For the Guacamole:
- In a bowl, combine the avocado, onion, cilantro, lime juice, salt and pepper. Using a fork, mash all of the ingredients together until combined. Taste and adjust with salt, pepper and lime juice as desired. Cover and refrigerate until ready to serve.
For the Fish Tacos:
- In a bowl, combine the fish, paprika, smoked paprika, onion powder, garlic powder, ground coriander, ground cumin, salt and pepper. Toss to coat.
- Preheat a stainless-steel or non-stick frying pan over medium heat. Add the avocado oil and heat until shimmering. Carefully add the fish to the hot oil and cook, undisturbed, until golden brown, around 3 minutes. Flip and cook the other sides until golden brown and the thickest part of the fish is opaque and flakey, around 3 more minutes. Transfer the fish to a plate, cover with foil to keep warm and set aside.
- Preheat a clean frying pan over medium heat. One or two at a time, warm the tortillas for 10-15 seconds per side. Alternatively, place a heat-safe wire rack over a gas stovetop and warm the tortillas directly over the open flame, 10-15 seconds per side.
- To assemble the tacos, spread a layer of guacamole onto the tortilla. Top with the fish, cabbage, salsa verde and radish. Serve with extra salsa verde on the side and lime wedges for squeezing.
Video
Nutrition
Calories: 288kcal | Carbohydrates: 16g | Protein: 13g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 41mg | Sodium: 430mg | Potassium: 791mg | Fiber: 8g | Sugar: 4g | Vitamin A: 549IU | Vitamin C: 27mg | Calcium: 51mg | Iron: 2mg