Easy Salsa Verde and Fish Tacos.

Making your own salsa verde is insanely easy. Actually, so is making fish tacos.
And we all know that I like my meals easy…like I like my men.
 For the salsa, you just chop a yellow onion and 2 cloves of garlic. A rough chop is fine, since you will be pureeing the whole mixture.
 Tomatillos. You can use the fresh ones(peeled of their husks and then rinsed), but the canned ones work just as well. We used 3 cans. Tomatillos aren’t green tomatoes, but actually related to gooseberries. They are tangy, a bit sour and work so well with the spicy and hearty flavors of Mexican cuisine. If you haven’t ever tried them, you will like them.
Or you have terrible taste. One thing or another. 
Now chop a Serrano chile. Leave the seeds in if you want it spicy, take the seeds out if you are a wimp. You can even use a jalapeno if you are REALLY a wimp (hi mom). Just please don’t leave it out totally – you really need a touch of heat with the tangy-ness of the tomatillos.
 Now throw in about 1/2 a bunch of cilantro. You want to remove all the leaves from the stems, and to clean the leaves, just toss them in a deep bowl filled with cold water. Move the leaves around and…voila! The dirt all sinks to the bottom! Just make sure the bowl is deep, so the dirt has somewhere to sink.
 Throw in the juice of one lime
 and a glug or 2 of apple cider vinegar.
Now you just puree it in a blender, food processor or with an immersion blender, and taste it. Add salt and pepper to taste – it will need some. In fact, you may need to taste the salsa a few times to adjust for seasoning. 
I needed to taste quite a bit of the salsa, in fact…with some chips and melted cheese…
it’s a tough job, but someone’s got to do it. 
Now you HAVE to let the salsa sit for at least 1 hour (Even better is overnight) to let the flavors meld and settle. They will become far more pronounced as the salsa melds. 
In the meantime…
 Might as well make some fish tacos (based on Chef Sam Talbot’s recipe! You basically need most of the ingredients you used for the salsa, so just make them do double duty! You want to use a thicker fish like cod or haddock for the tacos. Thin fish will get lost with all the flavors, and might just seem mushy in the tacos. Count on .5 lbs per person.
Just toss the fish in a plastic zip-top bag with:
2 cloves smashed garlic
Juice and rinds of 2 limes (just throw the whole thing in there after you juice it)
1/2 bunch of cleaned cilantro, stems and all
Healthy dose of cumin
Slightly less healthy doses of salt and pepper
Enough olive oil to make the whole thing moistened.
Now let it marinade for 1/2 an hour…
About 6 of these will help you waste the time quite nicely…
 then put the fish in a medium hot pan, and cook it until it is brown and crispy! 
 You can tell when it is finished by when the meat starts to turn opaque and flake easily
It will fall apart as you take it out, but don’t worry…it’s all going in a taco anyway.
Speaking of which…
Corn tortillas. Flour works too, but I love the hearty, grainy taste and texture of corn in tacos. 
Toss them on an open flame (or in the broiler) until the edges are burnished and the tortilla itself is crispy…
and damn delicious.
And since you are at the stove anyway…
Why not just toss some scallions and cilantro in a lightly oiled saucepan to create a charred, pesudo-fried garnish that will really make this taco SING?
Serve the fish a tortilla with the salsa, fried herbs, guacamole, sour cream and onion and you are good to GO!
The salsa is tangy, spicy but not lip-searingly hot and pungent with the onions and garlic. It will keep for about a week in your fridge, but it never lasts that long around here. The fish is delicate but not insubstantial – it has a hefty texture and the smoky cumin gives a charred flavor to it’s lightly crispy outsides. And the fried cilantro and scallions give the taco an earthy, incredibly aromatic touch.This is just a fantastic fish taco – light but still decadent tasting. Throw in a margarita or those 6 glasses of Prosecco that I had and you are good to go.
Easy…just the way I like them.

Comments

  1. Andie @ CanYouStayForDinner says:

    This sounds out of this world flavorful!! I'm making it soon!

  2. Love that you don't fry the fish! Me too. Fried fish is good but stinks up the apartment for days – and that's not how we like to roll…lovely salsa.

  3. Sippity Sup says:

    I made fish tacos myself this weekend! Crazy coincidence huh? GREG

  4. Fritos and Foie Gras says:

    @Andie-oh yay!! Hope you enjoy them as much as we did 🙂
    @Dee-yeah, you only make the fried fish mistake once…oy vey!
    @Sippity Sup-Great minds… 😉

Trackbacks

  1. […] – don’t try using it in an Asian dish.  Thin and smooth, it is fantastic drizzled on a fish taco or mixed into some fresh guacamole. This isn’t the kind of hot sauce that blows your head […]