Fish Tacos w/Crunchy Tomatillo-Avocado Salsa
We’ve been watching a lot of Rick Bayless’ Mexico One Plate At A Time. Joel was looking through Bayless’ online recipes and found his recipe for crunchy tomatillo-avocado salsa and that was the base for our dinner. We didn’t really know what we wanted for dinner but the prospect of working with tomatillos (a new product that my mom once grew but that I had never worked with myself) got us excited. We had three tilapia fillets in the freezer and just had to run to the Mexican grocery for fresh corn tortillas and ingredients for the salsa.
The salsa was great! Spicy, tangy and creamy. The only modifications we made for the salsa were:
- Only using one serrano chile (it would have been crazy spicy otherwise)
- Omitted the onions (I hate onion breath)
The fish was seasoned with chili powder, salt, pepper and cumin and grilled on the stovetop. I would recommend 1 fillet per person (we had a full fillet left over for breakfast tacos, which you’ll see next).
Finally, this isn’t the first Bayless recipe we’ve made…take a look at the halibut ceviche from April!
yum! this looks delicious. I have some red snapper in the freezer….
Just met Rick Bayless 2 weeks ago at the National Restaurant Assn convention in Chicago since I write about the local sustainable food movement here (and all other things green). I’m a huge fish taco lover and just starting to make it at home. Thanks for this recipe (the link to here posted as a tweet from Rick himself!)
Suppose I could just go and buy his cookbook, but this was a cool way to find it.
Thanks for the extra comments!
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