Fish Tacos With Summer Salsa

Ingredients

• 1 lb halibut fillet (or other meaty white fish)
• 2 limes, juice of

• 1 (11 ounce) can whole tomatillos, drained
• 4 small zucchini, peeled, seeded, and cut into small cubes
• 1/4 cup chopped cilantro leaf (and stems)
• 2 1/2 teaspoons coarse salt

• 8 (6 inch)  corn tortillas
• 2 tablespoons chili powder
• 1/4 teaspoon cayenne pepper
• 1 tablespoon extra virgin olive oil
• 1 Hass avocado, peeled and thinly sliced

Directions

1. 1

   Preheat oven to 225°; place fish in a bowl and drizzle with half of the lime juice; cover and refrigerate for 15 minutes.

2. 2

   Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins.

3. 3

   Mash the tomatillos with a fork.

4. 4

   Add in the zucchini and the remaining lime juice, the cilantro, and 2 teaspoons salt; toss to combine.

5. 5

   Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.

6. 6

   In a small bowl, combine the chili powder, cayenne pepper, and ½ teaspoon salt.

7. 7

   Remove fish from lime juice; pat dry and cover with the spice rub.

8. 8

   Heat the olive oil in a large nonstick skillet over medium heat; cook fish about 4 minutes on each side.

9. 9

   Break the fish into bite-sized pieces and season to taste with salt.

10. 10

    Arrange fish in the tortillas with some of the salsa and avocado slices; fold up and eat.