Fish Tacos with Tomatillo Salsa
Preparation
25 MIN
Cooking
15 MIN
Servings
6

Fish Tacos with Tomatillo Salsa

Ingredients

  • 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

Preparation

  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.

Note

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.