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Summer Sale - Save up to 40%
Summer Sale - Save up to 40%

Fish Tacos with Tomato-Avocado Salsa

From Salsa! by Sharon O'Connor

These fabulous, light tacos are the perfect summer party food. An icy cold Michelada or beer is a natural match.

  • 2 halibut fillets
  • ½ cup all-purpose flour
  • Salt for sprinkling, plus ½ teaspoon
  • Canola oil for frying
  • 8 corn tortillas
  • 1 cup finely shredded cabbage
  • Tomato-Avocado Salsa (recipe follows)
  • Lime Sour Sream for drizzling (optional) (see Cook's Tip)

1. Cut the halibut fillets into strips 5 inches long an ½ inch wide. On a large plate, stir together the flour and the ½ teaspoon salt. Sprinkle the fish pieces with salt and dredge them in the flour mixture.

2. In a large skillet over medium-high heat, add enough canola oil to reach a depth of 1 inch and heat until it shimmers or the end of a wooden spoon sizzles when inserted into the oil.

3. Add the halibut and fry for 2 minutes, or until the fish is a deep golden brown. Turn and fry about 1 minute more. Transfer the fish to paper towels to drain.

4. In a dry skillet over medium-high heat, warm the tortillas for 30 seconds on each side, or until toasty and pliable. Wrap the tortillas in a clean kitchen towel to keep warm.

5. Fill each tortilla with 2 or 3 fish pieces. Top with some tomato-avacado salsa and cabbage. Drizzle with line sour cream if you like. Serve with lime wedges.

Makes 8 tacos; serves 4

To make Lime Sour Cream: In a small bowl, combine ½ cup sour cream, grated zest of ½ lime, juice of ½ lime, and salt and pepper to taste; stir to blend.

Tomato-Avocado Salsa

  • 2 tomatoes, diced
  • 1 small red or white onion, finely chopped
  • 2 jalapeño or serrano chilies, seeded and minced
  • 3 tablespoons fresh lime juice
  • 1 avocado, pitted, peeled, and diced
  • ¼ cup chopped fresh cilantro
  • Salt to taste

1. In a medium bowl, combine the tomato, onion, jalapeño, cilantro, lime juice, and salt. Gently stir in the avocado, cilantro, and salt.