Rating: 4.25 stars
8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
  • 8 Ratings

Making perfect fish tacos at home is simpler than you think. Start with any flaky whitefish -- we love cod, halibut, and sea bass. Then top with our smoky roasted tomato salsa, it's that easy.

Recipe by Marc Murphy
Source: Better Homes and Gardens

Gallery

Credit: Andy Lyons

Recipe Summary

total:
45 mins
Servings:
4
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Fish Tacos with Roasted Tomato Salsa

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brush fish with oil and season with cumin, salt, and pepper. Grill in a preheated grill pan or on a gas or charcoal grill on the greased rack of a covered grill directly over medium heat for 4 to 6 minutes per 1/2-inch thickness or until fish flakes easily when tested with a fork, turning once.

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  • Warm tortillas in the pan or on the grill rack. Serve fish in tortillas with sour cream, salsa, and toppers.

Nutrition Facts (Fish Tacos with Roasted Tomato Salsa)

359 calories; total fat 17g; saturated fat 4g; polyunsaturated fat 3g; monounsaturated fat 7g; cholesterol 53mg; sodium 795mg; potassium 401mg; carbohydrates 27g; fiber 1g; sugar 2g; protein 25g; trans fatty acid 0g; vitamin a 533IU; vitamin c 5mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 2mg; vitamin b6 0mg; folate 13mcg; vitamin b12 0mcg; calcium 96mg; iron 2mg.

Roasted Tomato Salsa

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Line a shallow baking pan with foil. Place tomatoes and onion in the prepared pan. Drizzle with 1 tablespoon of the oil and sprinkle with salt; toss to coat. Roast for 20 to 30 minutes or until nicely browned. Cool slightly.

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  • In a food processor place roasted vegetables and cilantro. Cover and process until smooth, gradually adding remaining oil with motor running. Add chipotle to taste. Makes 1 1/3 cups.

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Reviews

8 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
08/23/2018
A big thanks to Mark Murphy for this recipe! I first made this recipe (8X or about 32 servings) for a beach birthday party gathering of 25 about 2 years ago using fresh grouper instead of cod or halibut and it was a huge hit. I made fresh guacamole to serve with it and 10X the roasted tomato salsa. This is the best salsa recipe ever. Everyone raved about everything and there wasn't a scrap left.