Darcy's Summer Fresh Fish Tacos - WSMV News 4

Darcy's Summer Fresh Fish Tacos

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  • 1 pound halibut or other meaty white fish fillets (I use tilapia)
  • Juice of 2 limes
  • 4 Tablespoons of green salsa (with tomatillo's & onions)
  • 12 ounces of Corn Salsa(store bought)
  • 4 small zucchini peeled, seeded and cut into small cubes
  • ¼ cup chopped cilantro leaves and stems
  • ½ teaspoons coarse salt, plus more to taste
  • 8-6 inches corn tortillas (I use flour tortillas)
  • 2 tablespoons chili powder (optional…I just use a pinch)
  • ¼ teaspoon cayenne pepper, or to taste (optional)
  • 2 tablespoon extra-virgin olive oil
  • 1 avocado, peeled and thinly sliced


1.   Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for at least 15 minutes.

2.   Chop up zucchini and place in large bowl, add 4 tablespoons of green salsa and 12 oz of corn salsa, then the remaining lime juice, the cilantro and salt to taste, then toss.

3.   Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes. **I usually just warm my flour tortillas in the microwave for 30 seconds to a minute right before preparing taco.

4.   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 nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.

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