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Fish Tacos Rachael Ray




Source of Recipe


Rachael Ray


Recipe Introduction


Makes: 4 servings

Prep: 30 mins

Cook: 8 mins




Recipe Link: http://www.rachaelraymag.com/recipe/fish-tacos-with-summer-salsa/

List of Ingredients




Ingredients

1 pound halibut or other meaty white fish fillets
Juice of 2 limes
1 11 ouncecan whole tomatillos, drained
4 small zucchinipeeled, seeded and cut into small cubes
1/4cup chopped cilantro leaves and stems
2 1/2teaspoons coarse salt, plus more to taste
8 6 inches corn tortillas
2 tablespoons chili powder
1/4teaspoon cayenne pepper, or to taste
1 tablespoon extra-virgin olive oil
1 Hass avocado, peeled and thinly sliced
Directions

1.Preheat the oven to 225 degrees . Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.
2.Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.
3.Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
4.In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.


Recipe