Fish Tacos with Tomatillo Salsa

Fish Tacos with Tomatillo Salsa

  • Preparation 25 min
  • Cooking 15 min
  • Servings 6

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.

Featured in RICARDO Magazine SUMMER 2018 (p. 81)
  • Sans noix
  • Sans lactose
  • Sans gluten
  • Sans produits laitiers
  • Sans oeufs



    • 1 cup (120 g) grated carrot
    • 1 cup (85 g) green cabbage, thinly sliced
    • 1/4 cup (10 g) chopped cilantro
    • 2 tsp (10 ml) rice vinegar
    • 1/4 tsp sugar
    • 2 tbsp (30 ml) vegetable oil
    • 4 green onions, cut into 1/2-inch (1.5 cm) slices
    • 3/4 lb (340 g) white fish fillets (such as sole, tilapia, ocean perch or haddock)
    • 6 soft corn tortillas, about 6 inches (15 cm) in diameter
    • Tomatillo salsa, to taste (see note)
    • Lime wedges


Note from Ricardo

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.

Personal Note