Summer Fresh Fish Tacos

Posted June 21, 2013 by admin in

Recipe Facts

Prep Time:: 15 minutes to marinate fish and then 15 minutes to chop veggies
Cook Time:: approximately 8 minutes
Ready In:: approximately half hour
Servings:: varies
Goes good with:

Summer Fresh Fish Tacos are a little different but I think you will like them. Use your favorite white fish and my zucchini salsa with your favorite toppings. YUM!

by admin


1 pound halibut or other meaty white fish fillets (I use tilapia)
Juice of 2 limes
4 Tablespoons of green salsa (with tomatillo’s & onions)
12 ounces of Corn Salsa(store bought)
4 small zucchini peeled, seeded and cut into small cubes
¼ cup chopped cilantro leaves and stems
½ teaspoons coarse salt, plus more to taste
8-6 inches corn tortillas (I use flour tortillas)
2 tablespoons chili powder (optional…I just use a pinch)
¼ teaspoon cayenne pepper, or to taste (optional)
2 tablespoon extra-virgin olive oil
1 avocado, peeled and thinly sliced


Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for at least 15 minutes.

Chop up zucchini and place in large bowl, add 4 tablespoons of green salsa and 12 oz of corn salsa, then the remaining lime juice, the cilantro and salt to taste, then toss.

Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes. **I usually just warm my flour tortillas in the microwave for 30 seconds to a minute right before preparing taco.

In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.