Salsa Verde that is. A wonderfully fresh and rich sauce than can compliment any number of dishes from pastas or salads to enchiladas and tacos. There's almost nothing I enjoy more on one of our sweltering Texas summer afternoons than fish tacos and an ice cold beer. Easy on the budget, healthy, and a great way to utilize salsa verde.
Fish Tacos with Salsa Verde, Mango-Corn Relish, and Queso Fresco
2 tomatillos, husked and roasted (Green Chiles are a viable alternative for this recipe, or even try using both)
1 habanero, roasted then seeded
1/2 avocado, peeled and pitted
2 T. sour cream
1/2 cup cilantro
2 limes, juiced
Roast tomatillos and peppers (I like heat, I used a habanero, you could use serranos or jalapenos if you prefer) until skins are discolored. Remove seeds from pepper (or leave if you want more heat.)
Combine the remaining ingredients with the tomatillos/peppers in your blender and puree.
1 mango, peeled, small dice
1 medium red bell pepper, small dice
1/2 cup frozen corn, thawed
1/2 avocado, peeled, pitted, small dice
1/2 lime, juiced
Combine all the ingredients, toss to coat and check seasoning.
1 lb. snapper (or whatever fish fits your fancy,) skinned and diced
1 medium onion, small dice
Canola oil (as needed)
Salt and Pepper
Heat skillet then add oil. Saute onions briefly, then add fish. Season.
When fish is cooked, add salsa verde to skillet and toss to coat.
Remove from heat.
Plate with fresh corn or flour tortillas, mango-corn relish, queso fresco and lime wedges. Enjoy!