SUMMER FISH TACOS
MAKES 4 SERVINGS. HALF RECIPE FOR 2.
1 pound fish fillets
2 limes, juiced
11 oz can whole tomatillos, drained
4 zucchini, peeled, seeded, diced
1/4 cup chopped cilantro
2 tbs chili powder
Salt
1/4 tsp cayenne pepper
1 tbs oil
1 avocado, peeled, sliced
8 corn tortillas, warmed
In bowl, drizzle fish with half the lime juice, refrigerate 15 min. Squeeze tomatillos into another bowl, discarding skins, mash. Toss with zucchini, cilantro and remaining lime juice to make salsa, season. *In a bowl, mix chili powder, salt, and cayenne. Pat fish dry, coat with spice rub. In skillet, heat oil. Cook fish until opaque. Break into bite size pieces, season. SERVE fish, salsa and avocado in tortillas & ENJOY...
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