Fish Tacos With Avocado And Tomatillo

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Recipe for Fish Tacos With Avocado And Tomatillo.  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.
  • Prep20 min |
  • Total53 min |
  • Serves 4



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

Additional Notes

Try to find corn tortillas with ingredients that only include corn, water, and lime. Try avoid products with thickeners such as guar gum which adversely affects the texture of the tortilla.
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