Fish Tacos with Tomatillo Salsa Verde

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 392.6
  • Total Fat: 10.1 g
  • Cholesterol: 62.4 mg
  • Sodium: 712.5 mg
  • Total Carbs: 44.6 g
  • Dietary Fiber: 10.7 g
  • Protein: 34.4 g

View full nutritional breakdown of Fish Tacos with Tomatillo Salsa Verde calories by ingredient
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Number of Servings: 4

Ingredients

    Tomatilla Salsa Verde
    1/2 lb tomatillos, skins removed and quartered
    1/2 yellow onion cut into quarters
    1 jalapeno, quartered, seeds, and ribs removed
    1 clove garlic, smashed
    1/2 cup roughly chopped cilantro
    1/2 cup low-sodium vegetable broth
    Juice of 1/2 lime
    1/2 tsp sea salt
    1/4 tsp freshly ground pepper

    Fish Tacos
    Spray
    1 lb true cod, pin bones removed
    1/2 tsp ground cumin
    1/4 tsp seas salt
    1/8 tsp freshly ground pepper
    1/4 head green cabbage shredded
    1/4 head red cabbage shredded
    1 tomato, diced
    1 avocado, sliced
    Yogurt cheese to garnish (optional)
    Cilantro, to garnish
    1 lime cut into wedges, to garnish

Directions

1. Heat a dry cast iron skillet over medium-high heat. Add tomatillos, onion, jalapeno and garlic and cook until charred and slightly soft, 3 minutes. Pour charred ingredients into a blender and add cilantro, broth, lime juice, salt and pepper. Blend until smooth. Set aside.

2. Heat a large skillet over medium-high heat and coat with spray. Slice cod into one-inch strips and season with cumin, salt and pepper. Place cod in skillet in a single layer and cook 2 minutes on each side until opaque.

3. To build the tacos, place fish in warmed tortillas (omit if following stripped), top with green and red cabbage, tomato, avocado, and yogurt cheese (omit if following stripped), and generously spoon tomatillo salsa verde over top. Garnish with cilantro and lime juice. Serve immediately.

Serving Size: 4 servings (2 tacos per serving)

Number of Servings: 4

Recipe submitted by SparkPeople user LALASTRIVE.

TAGS:  Fish |

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