For her light and satisfying tacos, chef Deborah Schneider fills warm corn tortillas with meaty charred halibut and aguachiles, a brilliant, spicy, tart salsa.
Slideshow: More Fish Tacos
4 medium tomatillos—husked, rinsed and quartered
1/2 cup lightly packed cilantro
2 small jalapeños, chopped
1 1/2 tablespoons fresh lime juice
1 teaspoon vegetable oil
2 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
1 tablespoon minced cilantro
1 small garlic clove, minced
1 pound skinless halibut fillet, about 3/4 inch thick
Warm corn tortillas, chopped avocado and sliced red onion and cucumber, for
How to Make It
Step 1 Make the Salsa
In a blender, combine all of the ingredients except the salt and puree until nearly smooth. Season with salt and transfer to a small bowl.
Step 2 Make the tacos
Heat a grill pan. In a large baking dish, whisk the lemon juice with the olive oil, cilantro and garlic. Add the fish and turn to coat. Season the fish all over with salt and grill over moderately high heat, turning once, until white throughout, 6 to 8 minutes. Transfer the fish to a platter and flake into large pieces with a fork. Serve in warm corn tortillas with the salsa, avocado, red onion and cucumber.
The salsa can be refrigerated for 3 days.
Pair with a crisp, hoppy American pale ale.
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