Fish Tacos with Tomatillo-Jalapeño Salsa

Serving size:4
Total Time:
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.

Salsa

  • 4 medium tomatillos—husked, rinsed and quartered
  • 1/2 cup lightly packed cilantro
  • 2 small jalapeños, chopped
  • 11/2 tbsp fresh lime juice
  • 1 tsp vegetable oil
  • kosher salt
  • chopped avocado, for serving
  1. 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.

    Tacos

    • 2 tbsp fresh lemon juice
    • 1 tbsp extra-virgin olive oil
    • 1 tbsp minced cilantro
    • 1 small garlic clove, minced
    • 1 lb skinless halibut fillet, about 3/4 inch thick
    • kosher salt
    • warm corn tortillas, for serving
    • sliced red onion, for serving
    • cucumber, for serving
    1. 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.

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    Recipe Credit: Deborah Schneider
    Image Credit: John Kernick