Go Back
–+ servings

Steamed Fish Tacos with Avocado Salsa

Sue Lau
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Course Main Dish
Cuisine American, Tex-Mex
Servings 4 tacos
Calories 471 kcal

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

From the kitchen of palatablepastime.com

Nutrition

Calories: 471kcalCarbohydrates: 51gProtein: 17gFat: 26gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 31mgSodium: 2405mgPotassium: 1249mgFiber: 16gSugar: 10gVitamin A: 809IUVitamin C: 52mgCalcium: 115mgIron: 3mg
Keyword avocado salsa, fish acos, haddock, salsa aguacate, steamed fish
Tried this recipe?Let us know how it was!