Fish Tacos with Roasted Tomato Salsa

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.

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4.5 by 4 people

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  • Makes: 4 servings
  • Serving Size: 2 tacos
  • Start to Finish: 45 mins

Fish Tacos with Roasted Tomato Salsa

Directions

  1. 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.
  2. Warm tortillas in the pan or on the grill rack. Serve fish in tortillas with sour cream, salsa, and toppers.

Roasted Tomato Salsa

Directions

  1. Preheat oven to 450 degrees 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.
  2. 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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Nutrition Facts (Fish Tacos with Roasted Tomato Salsa)

  • Per serving:
  • 359 kcal ,
  • 17 g fat
  • (4 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 53 mg chol. ,
  • 795 mg sodium ,
  • 27 g carb. ,
  • 1 g fiber ,
  • 2 g sugar ,
  • 25 g pro.
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4 Ratings

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