Fish Tacos with Tomatillo Salsa

Serves 4


  •  1 1/2 cups chicken or vegetable stock
  • 1 tablespoon lime juice
  • 1 teaspoon red chile flakes
  • 1/2 teaspoon ground cumin
  • 1 pound rockfish, red snapper, halibut or other firm fish
  • 8 small corn tortillas, warmed in foil
  • 3 cups thinly shredded cabbage or lettuce
  • 1/2 cup sour cream
  • 1 cup chopped tomatoes
  • 1/2 cup sliced radishes
  • Chopped cilantro and lime wedges to garnish
  • Salsa:
  • 1 pound tomatillos, husks removed and cleaned
  • 2 cloves garlic
  • Cooking spray
  • 1 jalapeño or serrano chile, ribs and seeds removed for less heat
  • 1/2 cup fresh cilantro
  • 1/2 cup chicken or vegetable broth
  • 1/4 cup lime juice, or to taste
  • Salt and freshly ground black pepper to taste


To make the salsa, turn broiler on high. Place cleaned tomatillos and garlic on a foil-lined baking sheet. Spray liberally with cooking spray and toss. Broil until slightly charred, turning as necessary. Allow to cool, then process in a blender or food processor with the remaining ingredients until desired consistency. Adjust seasoning with salt and black pepper. Chill until ready to use.
To make the tacos, bring the stock, lime juice, chile flakes and cumin to a boil in a skillet. Arrange fish in broth, overlapping if necessary. Season lightly with salt and pepper. Return to a boil, reduce heat, cover and simmer gently until fish flakes easily, about 10 minutes. Drain broth. Break fish into 1-inch chunks. Keep warm.To assemble each taco, place two corn tortillas on each plate. Add fish chunks, then tomatillo salsa, cabbage or lettuce and sour cream, dividing equally. Top each taco with tomatoes, radishes, cilantro and a squeeze of lime.

Recipe from Central Market Shoreline - Culinary Resource Center
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