Fish Tacos With Avocado And Tomatillo

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Simmering rather than frying the fish keeps these fresh fish taco a healthy food option.  Use fresh, ripe California Hass avocados for the best flavor.
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 1 lb firm-fleshed white fish fillets
    • 2 cup unsalted chicken broth
    • 2 tablespoon juice from pickled jalapeno peppers
    • 1 tablespoon fresh lime juice
    • 1/4 cup thinly sliced scallions
    • 1 medium tomato, finely diced
    • 1 large (about 8oz) California avocado, cut into cubes
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 8 corn tortillas 6" (warmed in oven)
    • 1 1/2 cup thinly sliced iceberg lettuce
    • 1/2 cup tomatillo salsa (
    • see recipe
    • )


Halve or quarter the fish fillets so they will fit into a medium-sized saucepan. Combine the chicken broth, jalapeno juice and lime juice. Bring to a boil, then reduce heat to medium-low. Add the fish pieces and simmer 3 to 4 minutes. Remove the pan from the heat and let the fish cool in the liquid for 30 minutes.

Remove the fish and pat dry with paper towels. Place the fish in a medium-size bowl and break into large flakes with your fingers or a fork. Add the scallions, tomato and avocado cubes then toss gently to mix. Season with the salt and pepper. Arrange 2 tablespoons of the fish filling down the center of each tortilla. Divide the lettuce among the tortillas and top each taco with 1 tablespoon tomatillo salsa.

See Tomatillo Salsa Recipe

Recipes From - The Gourmet Food And Cooking Resource