Fish Tacos With Fresh Salsa

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 large tomatillo, husked, rinsed and chopped
  • 1 medium tomato, chopped
  • 1/2 small red onion, finely chopped
  • 3 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice, plus lime wedges for serving
  • 1/2 jalapeno pepper, minced (remove seeds for less heat)
  • Kosher salt
  • Vegetable oil, for frying
  • 1 1/4 pounds catfish fillets, cut into 1-inch pieces
  • Freshly ground pepper
  • 1/4 cup instant flour (such as Wondra) or cornstarch
  • 8 corn tortillas, warmed
  • 1 cup shredded iceberg lettuce
Directions

Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.

Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.

Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

Per serving: Calories 534; Fat 40 g (Saturated 6 g); Cholesterol 67 mg; Sodium 360 mg; Carbohydrate 21 g; Fiber 1 g; Protein 25 g

Photograph by Antonis Achilleos


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