Fish Tacos with Tomatillo-Jalapeño Salsa
For her light and satisfying tacos, chef Deborah Schneider fills warm corn tortillas with meaty charred halibut and aguachiles, a brilliant, spicy, tart salsa.
- 4 medium tomatillos—husked, rinsed and quartered
- chopped avocado, for serving
- kosher salt
- 1 tsp vegetable oil
- 1.5 Tbsp fresh lime juice
- 2 small jalapeños, chopped
- 0.5 cup lightly packed cilantro
- In a blender, combine all of the ingredients except the salt and puree until nearly smooth. Season with salt and transfer to a small bowl.
- sliced red onion, for serving
- warm corn tortillas, for serving
- kosher salt
- 1 Pound skinless halibut fillet, about 3/4 inch thick
- 1 small garlic clove, minced
- 1 Tbsp minced cilantro
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp fresh lemon juice
- cucumber, for serving
- Heat a grill pan. In a large baking dish, whisk the lemon juice with the olive oil, cilantro and garlic. Add the fish and turn to coat. Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes. Transfer the fish to a platter and flake into large pieces with a fork. Serve in warm corn tortillas with the salsa, avocado, red onion and cucumber.
Make Ahead: The salsa can be refrigerated for 3 days.
Recipe Credit: Deborah Schneider
Image Credit: John Kernick