STREAMING NOW: The Delicious Miss Dahl

Fish Tacos With Summer Salsa

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“From Everyday with Rachael Ray; you can make the salsa ahead of time and store in the refrigerator.”
READY IN:
38mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: