Fish Tacos With Summer Salsa

• 1 lb halibut fillet (or other meaty white fish)
• 2 limes, juice of
• 1 (11 ounce) canwhole tomatillos, drained
• 4 small zucchini, peeled, seeded, and cut into small cubes
• 14 cup chopped cilantro leaf (and stems)
• 2 12 teaspoons coarse salt
• 8 (6 inch) corn tortillas
• 2 tablespoons chili powder
• 14 teaspoon cayenne pepper
• 1 tablespoon extra virgin olive oil
• 1 Hass avocado, peeled and thinly sliced

1. Preheat oven to 225; place fish in a bowl and drizzle with half of the lime juice; cover and refrigerate for 15 minutes.
2. Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins.
3. Mash the tomatillos with a fork.
4. Add in the zucchini and the remaining lime juice, the cilantro, and 2 teaspoons salt; toss to combine.
5. Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.
6. In a small bowl, combine the chili powder, cayenne pepper, and 1/2 teaspoon salt.
7. Remove fish from lime juice; pat dry and cover with the spice rub.
8. Heat the olive oil in a large nonstick skillet over medium heat; cook fish about 4 minutes on each side.
9. Break the fish into bite-sized pieces and season to taste with salt.
10. Arrange fish in the tortillas with some of the salsa and avocado slices; fold up and eat.

fillet, canwhole tomatillos, zucchini, cilantro leaf, salt, corn tortillas, chili powder, cayenne pepper, extra virgin olive oil, avocado

Taken from www.food.com/recipe/fish-tacos-with-summer-salsa-176968 (may not work)