Fish Tacos with Tomatillo Salsa
Fish Tacos with Tomatillo Salsa
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Fish Tacos with Tomatillo Salsa

25 MIN
15 MIN
You can’t stop, won’t stop for the contrast of soft white fish (go for sole, tilapia or haddock) against the fresh crunch of a simple slaw. Green onions that are pan-fried to an almost blackened state take the flavour to mic-drop taco territory.



  1. In a bowl, combine the carrot, cabbage, cilantro, vinegar, sugar and 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside for 5 minutes or until ready to serve.
  2. In a large non-stick skillet over high heat, sauté the green onions in the remaining oil until tender and golden brown. Transfer to a medium bowl.
  3. In the same skillet over high heat, brown the fish fillets for 3 minutes per side or until the fish is cooked through. Season with salt and pepper. Using a fork, shred the fish into chunks. Add the fish to the green onions and toss gently to combine.
  4. In the same skillet over medium-high heat, warm the tortillas in a bit of oil.
  5. Spoon the fish mixture over the tortillas. Top with the carrot salad and tomatillo salsa. Serve with lime wedges.


Tomatillos are small green fruit wrapped in a papery shell, like ground cherries. They are found canned, fresh or ready-made into a salsa in select grocery stores or Latin American markets.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.