Fish Tacos with Summer Salsa
1 pound halibut or other meaty white fish fillets
Juice of 2 limes
1 (11 ounce) can whole tomatillos, drained
4 small zucchinis, peeled, seeded, and cut into small cubes
1/4 cup chopped cilantro leaves and stems
1/2 teaspoon Morton® Lite Salt™
8 6-inch corn tortillas
2 tablespoons chili powder
1/4 teaspoon cayenne pepper, or to taste
1 tablespoon olive oil
shredded cabbage to top
Preheat oven to 225°F. Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes. Using your hands, squeeze the juice and flesh tomatillos, one at a time, into a medium bowl. Discard the skins. Mash the tomatillos with a fork. Add the zucchini, the remaining lime juice, the cilantro, and 2 teaspoons of salt, and toss.
Spread the tortillas on two baking sheets and warm in the over for about 10 minutes. In a small bowl, combine the chili powder, cayenne pepper, and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry, and cover with the spice rub. Heat the olive oil in a large non-stick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season with salt to taste. Arrange the fish in the tortillas with some of the salsa and cabbage. Makes 4 servings.