Fish Tacos + Salsa Verde

Fish tacos are amazing, but there’s no good way to make ‘em yourself without fresh salsa verde for a topping. These make for a ridiculously healthy and fresh meal.

Ingredients

salsa verde

1 1/2 lbs tomatillos
1/2 large white onion, chopped
1/2 cup cilantro leaves, apprx 1 bundle
2 serrano peppers stemmed, seeded, and chopped
2 tbsp fresh lime juice
2 tbsp cumin
1/2 tsp sugar
1/2 tsp salt

fish tacos

filleted catfish
red cabbage
flour tortillas
cumin
Optional: mozzarella cheese

Salsa Verde

If you haven’t worked with tomatillos before, don’t worry, it’s easy: simply peel off the husks, and don’t be afraid to use running water liberally because they’re often sticky underneath. make sure to remove the stems but don’t cut them. Put them in a pot of boiling water for 5-7 minutes or until soft. Remove them with a slotted spoon and put them in a blender with the rest of the salsa verde ingredients. Blend until there are no large chunks, but not to homogeneity.

Fish Tacos

The fish tacos themselves are super easy: cut fine shavings from the cabbage, and sautee them on medium-high dry heat for 1-2 minutes to soften them, then set aside. Cut the catfish into thin strips and place them in the pan when the cabbage is done. Sprinkle them lightly with cumin and sautee about 3 minutes on each side, and when done, shred them using a spatula. While the fish is cooking, microwave the tortillas for 30-40 seconds each to warm them. Then make your tacos.