By Shelly Lurie
Nothing beats good fish tacos. It’s a perfect light, healthy, and easy meal for the summer. Not to mention, they’re always a delicious crowd pleaser.
We’ve put together a fun summer spin on fish tacos — substituting cabbage for a refreshing summer salsa! As always, our recipes are designed to be prepared with union-made ingredients and support unionized grocery stores.
Ingredients (purchase from your local unionized grocery store):
1 lb halibut or other white fish fillets
Juice of 2 limes
1- 11 oz can whole tomatillos, drained
4 small zucchini, peeled, seeded and cut into small cubes
¼ cup chopped cilantro leaves and stems
2 ½ tsp. Morton’s or Durkee coarse salt
8 6-inch Mission corn tortillas
2 tbsp. Durkee chili powder
¼ tsp. Durkee cayenne pepper
1 tbsp. Goya olive oil
1 avocado, peeled and thinly sliced
1. Preheat the oven to 225 degrees
2. Place the fish fillets in a bowl and drizzle with half of the lime juice. Then cover and refrigerate for 15 minutes.
3. Using your hands, squeeze the juice and flesh from the tomatillos into a separate bowl. Discard the skins. Mash the tomatillos with a fork.
4. Add the zucchini, remaining lime juice, cilantro and 2 teaspoons of the salt into the tomatillos and toss.
5. Spread the tortillas on 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 of the salt.
7. Take the fish out of the fridge. Then remove the fillets from the lime juice, pat dry and cover with the spice mixture from the small bowl.
8. Heat the olive oil in a large skillet over medium heat and cook the fish – about 4 minutes on each side.
9. Break the fish into small pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.
Have a union-made cocktail, drink, or recipe idea? Email us at firstname.lastname@example.org