After my trip to Chicago, I was craving the fish tacos that we had at my friend Sarah's apartment. So, I just went ahead and made them again. But this time, I'll share the recipe. I recommend keeping the extra salsa around to snack on during the week.
Feel free to use whatever kind of fish you like. It is delicious with mahi mahi, catfish, and tilapia.
- 8-10 (6-inch) corn tortillas
- 2-3 (6 oz.) fillets of mahi mahi
- 1 teaspoon Pete's Good Stuff Seasoning Mix
- 2 medium tomatillos, husked, rinsed, and quartered
- 1 large avocado, chopped
- 4 cloves of garlic, chopped
- 3 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1/4 cup plus 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon cayenne pepper
- 1/2 cup queso fresco or asadero cheese, crumbled
- Preheat oven to 350 degrees F.
- Combine the tomatillos, avocado, garlic, cilantro, parsley, salt, black pepper, cayenne pepper, and 1/4 cup of olive oil in a food processor. Pulse until the desired consistency (smooth and well-blended). Set aside.
- Sprinkle the Good Stuff seasoning mix over the fish fillets. Be sure to season both sides.
- Heat a large skillet over medium-high heat. Add 1-2 tablespoons of olive oil.
- Cook in fish over medium-high heat until firm, about 3-4 minutes per side. Let cool for a few minutes, then cut into smaller pieces.
- Lay the corn tortillas out on a large sheet pan. Warm in the preheated oven until softened and pliable, about 5 minutes.
- To serve, place the cooked fish on a tortilla. Top with tomatillo-avocado salso and crumbled cheese.