This easy, flavorful spin on fish tacos is sure to become a weeknight favorite. The simple, stir-together salsa comes together in minutes while fish cooks quickly under the broiler. Have all the ingredients for the salsa ready before you start cooking the fish, then toss them together just before serving.
Regan Burns Cafiso
|1/2 cup plain yogurt||Freshly ground black pepper|
|2 tablespoons cilantro leaves||1 ripe avocado|
|1 1/2 limes||2 firm-ripe kiwis, peeled and diced|
|Coarse kosher salt||1/2 cup diced jicama|
|1 1-pound piece skin-on, firm-fleshed white fish fillet, such as striped bass or snapper||8 corn tortillas, charred on the stove and kept warm|
|Extra-virgin olive oil||2 scallions, white and light-green part only, thinly sliced|
In a blender, combine yogurt, cilantro, juice of ½ lime, and ¼ teaspoon salt; process until smooth and refrigerate until ready to use.
Heat broiler with rack on top level. Line a rimmed baking sheet with foil. Season fish with salt and pepper on both sides and rub with a little olive oil. Place skin-side down on prepared baking sheet and broil until surface is lightly browned, fish flakes easily with a fork, and is just cooked through, 6 to 11 minutes, depending on the thickness of fish. Remove from oven and flake fish into large chunks with a fork, discarding skin; keep warm.
Peel and dice avocado; toss with kiwi, jicama, scallions and juice of 1 lime; season with salt. Divide fish between tortillas and top with kiwi salsa and cilantro sauce. Serve immediately.
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