Charred fish tacos with tomatillo salsa verde
Nothing quite tops off a hot summers day than some fresh, vibrant and zesty fish tacos I say! This is a quick and simple recipe that uses the punchy notes of tomatillo salsa to give it a real fresh zing!
Prep time: 20 mins
Cook time: 30 mins
- 1 small tin tomatillos drained*
- 1 yellow onion quartered with the skin on
- 4 cloves garlic with the skin on
- 1 long green chili whole and pricked with a fork
- 1 handful coriander stalks
- 1 lime juiced and zested
- 2 tbs fish sauce
- 1 tbs olive oil
- 240gms white fish (I like the delicate flesh of flathead) cut into 10cm bite size pieces
- mixed herbs
- 12 corn tortillas
- ¼ red cabbage very finely sliced
- 1 avocado thinly sliced
- hot sauce, fresh coriander and lime wedges to serve (optional)
- Pre heat the oven to max grill/broil.
- Line a large baking tray with tinfoil, and add the tomatillos, onion, garlic and chili then pop in the oven on the highest shelf. Char all the ingredients until they are nicely blackened on all sides, turning once or twice, this should take 10-15 minutes.
- Once charred remove the skin from the onion and garlic. Place all the roasted veggies into a food processor along with coriander stalks, lime juice and fish sauce, and pulse until you have a chunky salsa. Set the salsa aside to cool slightly.
- Meanwhile, on the same tray, lay your fish pieces, drizzle over olive oil, lime zest and season with mixed herbs then place back into the oven and char for three – four minutes on each side until done. Set the fish aside but keep warm under tinfoil.
- Heat your tortillas according to the packet instructions.
- Assemble your tacos using the cabbage, avocado, fish pieces and salsa. Use garnishes of your choice and enjoy.