"This Salsa Verde is packed with flavor. It is so easy to do you will want to make it over and over again. It beats store bought salsa any day and is good with tacos, both vegetarian and fish ones, as a dressing on fried fish, in wraps etc. -you get the idea. Try it and let me know if you like it as much as I do. Any white fish filet can be used for this recipe. I love to marinate my fish overnight in the fridge with lime juice and salt so that the fish is juicy and moist on the inside and crunchy with the thin batter we will put on the outside but if you are rushed for time you can just marinate it for 20 mins or so. So lets start cooking! @sarchakra"
Fish Tacos with Homemade Salsa Verde
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Prep time: 25mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- Fish Fry (se below)
- 10 white corn tortillas
- salsa verde (see below)
- 1/4 cup chopped purple onion
- 1 cup chopped artisan lettuce
Method
Assembly
Step 1
Toast tortillas till slightly charred. Put in chopped lettuce, onion, fried fish and salsa verde. Serve with extra salsa verde.
ingredients
Fish Fry
- 16 ounce white fish
- 1 cup flour
- 1 teaspoon soda bicarbonate
- salt to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoon cornstarch
- 2 teaspoon pepper
- 2 teaspoon paprika
- 1 teaspoon dried oregano, crushed
- 1 teaspoon dried thyme, crushed
- 2 beaten eggs
- oil for frying
Fish Fry
Step 1
Pat dry fish off any excess water. Cut into rectangular sizes. OPTIONAL IF YOU HAVE THE TIME: Marinate fish with salt and lime juice overnight in the fridge or for 20 mins at least.
Step 2
In a bowl combine together- flour, soda bicarbonate, salt, garlic powder, onion powder, cornstarch, black paper, paprika, dried oregano and dried thyme.
Step 3
In a small bowl beat an egg. Dip each fish filet in egg and coat with the flour mixture. Repeat for the rest.
Step 4
Heat oil. Keep oil to medium heat. Fry 4-5 pieces at a time. Drain on kitchen towels.
ingredients
Salsa Verde
- 8 tomatillos
- 1 large poblano pepper
- 2 cloves chopped garlic
- 1/4 cup chopped onion
- 1/2 cup chopped parsley
- salt to taste
- 1 teaspoon crushed cumin
- 1/4 juice of lime
Salsa Verde
Step 1
Remove the husks of the tomatillos. Rinse and pat dry. Line a baking tray with aluminum foil. Place tomatillos and poblano pepper on the baking tray.
Step 2
Turn oven to 425°F. Roast for 15-20 mins till the tomatillos and peppers become slightly charred. Cool.
Step 3
In the food processor put in roasted tomatillos and poblano pepper. Add garlic, onion, parsley, salt and crushed cumin.
Step 4
Squeeze in lime juice. Put in chopped parsley. Blend. Pour in a serving bowl or store in the fridge for later use.