Fish Tacos With Roasted Green Salsa
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Fish Tacos are a California staple. The filling is always the star of the dish, but equally important is the delivery method - the tortilla! For those of us who are gluten-free my favorite taco is a Cassava taco and I was able to share this delicious recipe in collaboration with Coyotas. This dish is so flavorful and bright. It packs the punch of summer and sun.
Servings: 2
Prep Time: 10 - 15 minutes
Cook Time: 30 minutes
Total Time: 40 - 45 minutes
Ingredients
ROASTED GREEN SALSA
4-5 Jalapenos
1 tablespoon of shallot
1 garlic clove
¼ cup fresh lime juice
1 teaspoon salt
½ cup fresh cilantro
FISH TACOS
2 tablespoons olive oil Use code TRAILTOHEALTH for 10% off
1 lb. Mahi Mahi
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon sea salt
2 tablespoons lime juice
Coyotas Grain Free Toritillas
chopped cilantro for garnish
Directions
ROASTED GREEN SALSA
1. Preheat your oven to 450.
2. Place the Jalapeños on a parchment lined baking sheet and roast for 20-25 minutes, turning every 10 mins to evenly roast them.
3. Remove from the oven and let them cool slightly. Remove the stems and peel if desired.
4. Place all of the ingredients in a food processor and blend until fully chopped and combined.
TACOS
1. In a large skillet over medium heat, add the olive oil to the pan.
2. Add the fish and onion, garlic, salt and lime juice and cook for a few minutes on each side until fully cooked.
3. In another large skillet over low heat, place the tortillas one or two at a time to warm them.
4. Place in a taco holder or plate and add the fish and top with the green salsa.
5. Garnish with additional fresh chopped cilantro if desired.
