Steamed Fish Tacos with Avocado Salsa gently steam haddock with lime and cumin, then topped with salsa aguacate inside corn tortillas.
Steamed Fish Tacos with Avocado Salsa
By Sue Lau | Palatable Pastime
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These Steamed Fish Tacos with Avocado Salsa is my recipe of the day with the blogging group Fish Friday Foodies. We group together once per month to share seafood recipes on a given topic. This month we are sharing recipes for steamed fish.
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I decided to make some fish tacos with steamed haddock, then pair it up with the usual street toppings and a salsa aguacate (avocado salsa)
The avocado sauce whips up very fast in a blender with no cooking of that involved. Some recipes may do it as a cooked version but this one is a type of salsa fresca.
There is a yield of 5 cups for this which you can freeze some for later or just cut the recipe back on amounts. I found my jalapenos to be remarkably light on heat so you may want to increase the spice in your salsa by adding hot sauce or more peppers.
Peppers are notorious for being all different kinds of heat. But adding some green Tabasco or some green habanero sauce is very easy.
I made my fish in an electric steamer lined with the same kind of steamer sheets I use in my wok steamer. The papers make sure your fish lifts out easily.
I used haddock, but any firm white fish will do. The seasoning is simple with salt, pepper, cumin and lime. The rest of the flavors come in the salsa and taco toppers.
Fish Friday Foodies
Steamed Fish Recipes
- Kerala Style Surmai Fish Cutlets from Sneha’s Recipe
- Ligurian Seafood Salad from A Day in the Life on the Farm
- Nori-Wrapped Ginger Soy Steamed Cod from Food Lust People Love
- Sand Dabs en Papillote from Culinary Adventures with Camilla
- Fish Tacos with Avocado Salsa from Palatable Pastime
- Steamed Haddock with Brussels Sprouts in Vermouth from Goats and Greens
- Steamed Salmon with Fennel from Karen’s Kitchen Stories
Salsa Aguacate with Steamed Haddock Fish Tacos
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Steamed Haddock Tacos with Avocado Salsa
Steamed Fish Tacos with Avocado Salsa
Equipment
- Electric Steamer or steamer basket
- Steamer sheets (paper with holes in it made for use in steamers)
Ingredients
Avocado Salsa (Salsa Aguacate)(Yield 5 cups)
- 1 pound tomatillos husks removed and rinsed
- 4 ounce can diced green chillies
- 2-4 fresh jalapenos stems removed
- 1/2 cup chopped white onion
- 1/2 cup chopped scallions
- 1/4 cup pickled jalapenos
- 1/4 cup pickled jalapeno brine
- 1/4 cup water
- 2 small ripe avocados
- 2 tablespoons chopped cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1/2 teaspoon minced garlic
- 1/2 teaspoon ground cumin
Steamed Fish:
- 1/2 pound haddock fillet
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1 teaspoon olive oil
- 1 fresh lime thinly sliced
Taco Finishes:
- 8 corn tortillas griddled until warm but still soft
- 1 cup shredded cabbage
- 1/4 cup sliced red onion
- 2 tablespoons chopped cilantro
- 1/8 teaspoon smoked paprika
- 4 lime wedges
Instructions
- Combine all ingredients for the aguacate/avocado salsa in a blender or food processor and puree until smooth.
- The salsa makes 5 cups and since that makes extra, feel free to freeze the remainder in an airtight freezer bag (or serve with chips or other dishes). The salsa should keep about one week in the fridge.
- Place steamer sheets to cover the bottom of an electric steamer.
- Season fish (flesh side up) with salt, pepper and cumin, then drizzle lightly with olive oil.
- Place fish on the steamer sheets (flesh side up) and cover with lime slices.
- Cover steamer and steam the fish for 12-16 minutes (depending on fish thickness) or until fish is firm, opaque, and flakes easily with a fork.
- Lift fish out of steamer and place on a plate. Turn the fish over and remove skin, discarding it.
- Squeeze the limes over the fish.
- Break the fish into chunks and fill doubled tortillas, adding cabbage, onion, cilantro and avocado salsa. Serve tacos with an extra lime wedge.
Notes
Nutrition
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