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Fish Tacos With Summer Salsa

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“From Everyday with Rachael Ray; you can make the salsa ahead of time and store in the refrigerator.”

Ingredients Nutrition


  1. Preheat oven to 225°; place fish in a 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.
  3. Mash the tomatillos with a fork.
  4. Add in the zucchini and the remaining lime juice, the cilantro, and 2 teaspoons salt; toss to combine.
  5. Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
  6. In a small bowl, combine the chili powder, cayenne pepper, and ½ teaspoon salt.
  7. Remove fish from lime juice; pat dry and cover with the spice rub.
  8. Heat the olive oil in a large nonstick skillet over medium heat; cook fish about 4 minutes on each side.
  9. Break the fish into bite-sized pieces and season to taste with salt.
  10. Arrange fish in the tortillas with some of the salsa and avocado slices; fold up and eat.

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