Fish Tacos With Fresh Salsa Recipes

Steps:

• Make the salsa: Mix the tomatillo, tomato, onion, cilantro, lime juice and jalapeno in a bowl and season with salt.
• Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.
• Fill the tortillas with the fish, lettuce and salsa. Serve the tacos with lime wedges.

Steps:

• Put the onion and jalapeño in the bottom of a nonstick skillet (or, if you prefer, a microwave-safe casserole). Add a tablespoon of water and top with the fish; sprinkle with salt and pepper. Cover the skillet (or casserole) and put the pan over medium heat (or the casserole in the microwave). Cook for about 6 minutes (3 for the microwave), or until the fish is done.
• While the fish is cooking, heat the tortillas. You can dry-toast them in a skillet, one at a time; just flip once or twice over medium heat until hot, a minute or so. Or heat them in a microwave: wrap half a dozen in a just slightly damp towel and nuke for about a minute.
• To serve, put a portion of fish (along with a bit of its onion and jalapeño), salsa, and, if you like, hot sauce, sour cream or cheese, and/or vegetables in a warm tortilla. Squeeze a bit of lime juice over all.

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together corn, red onion, jicama, red bell pepper, and cilantro. Stir in lime juice and zest.
• In a small bowl, combine cayenne pepper, ground black pepper, and salt.
• Brush each fillet with olive oil, and sprinkle with spices to taste.
• Arrange fillets on grill grate, and cook for 3 minutes per side. For each fiery fish taco, top two corn tortillas with fish, sour cream, and corn salsa.