Fish Tacos With Tomatillo Salsa

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

A simple tomatillo salsa brightens these soft tacos. Use a commercial variety such as Herdez, if you're in a rush

Ingredients

• 8 tomatillos, halved (about 3/4 pound)
• 1 onion, peeled and quartered
• Cooking spray
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh lime juice
• 1/4 teaspoon salt
• 1 garlic clove, chopped
• 1 chopped seeded jalapeño pepper
• 12 (6-inch) corn tortillas
• 1 1/2 pounds tilapia fillets, cut into 24 pieces
• 1/2 teaspoon salt, divided
• 1/4 cup all-purpose flour
• 1 teaspoon ground cumin
• 1 tablespoon vegetable oil
• 1/2 cup fresh cilantro leaves
• 3/4 cup finely chopped onion
• 3/4 cup diced peeled avocado

Directions

1. Preheat broiler.
2. To prepare salsa, remove husks and stems from tomatillos.
3. Place tomatillos and quartered onion, cut sides down, on a baking sheet coated with cooking spray.
4. Broil 10 minutes or until tomatillos begin to blacken.
5. Place tomatillos, onion, 1/2 cup cilantro, and next 4 ingredients in a food processor; process until puréed.
6. Pour salsa into a bowl; cool completely.
7. Preheat oven to 350°.
8. To prepare tacos, wrap tortillas in foil; bake at 350° for 10 minutes or until thoroughly heated; keep warm.
9. Sprinkle fish with 1/4 teaspoon salt.
10. Combine 1/4 teaspoon salt, flour, and cumin in a medium bowl; dredge fish in flour mixture.
11. Heat oil in a large nonstick skillet over medium-high heat, and add fish.
12. Cook 2 minutes on each side or until fish flakes easily when tested with a fork.
13. Place 2 pieces of fish down center of each tortilla; top each taco with 2 teaspoons cilantro, 1 tablespoon onion, and 1 tablespoon avocado.
14. Fold tacos in half; serve with salsa.

Yield 6 servings (serving size: 2 tacos and about 1/3 cup salsa)