Fish Tacos with Salsa Verde

Summer is here and fish tacos are the perfect meal for a casual backyard dinner party.

We had our own impromptu Sunday night dinner outback, blankets might have been involved, but the tacos were hot and spicy and the company couldn't have been better.

Fish Tacos with Salsa Verde

     slightly adapted from Gwyneth Paltrow

     serves 4

Ingredients

8 corn tortillas

1 lb. halibut (striped bass, cod, or other white fish work)

1 can diced hot jalapeño pepper

½ yellow onion, chopped

2 cloves of garlic

handful of cilantro

Juice of 1 lime

sea salt 

pepper

olive oil

salsa (I used pineapple-mango)

½ red cabbage, shredded

Directions

For the salsa verde... puree the jalapeño, onion, garlic, cilantro, lime juice, and a pinch of salt & pepper in a food processor. Should be smooth and spicy!

Warm up the tortillas in the oven or microwave as the fish cooks. Make sure all your toppings are prepped so the fish doesn't get cold between the stove and feasting.

Heat olive oil in a heavy pan, add a dash of salt and pepper. Once the oil is hot, add the fish. 

Cook on one side for 3 minutes before turning. Cook for another 3 minutes, then using tongs, shred the fish in the pan, stirring lightly as not to crumble the fish, and cook for another minute or so. 

Tacos topped with salsa verde and cabbage, some chips and dip, and a cold beer... maybe it's the California girl in me, but if that doesn't say summer I don't know what does! 

Enjoy!!