Happy Friday everyone!! So.. something has happened… I finally gave into Goop. I’ve been reading about our friend Gwyneth’s diet for some time and I finally tried one of her recipes.
Even though I made my own alterations, the result was fan-freaking-tastic.
I fully planned on making this recipe per Gwyneth’s directions, but Safeway was out of poblano peppers. I decided to sub in canned green chiles and I loved the result!! These fish tacos are super clean, fresh, and easy. Even better, the sauce can be made in advance and kept in the refrigerator. Leftover sauce is also good on chicken!
To make the fish tacos you need: 1 lb of tilapia (or other mild white fish), 1/2 yellow onion, 1/2 jalapeno, juice of 1 lime, 1/4 cup cilantro leaves, 1 7 0z can of diced green chiles (not pictured, I forgot!), 2 Tbsp. extra virgin olive oil, salt and pepper to taste.
To make the salsa you need a food processor, blender, chopper – you get the idea. I used my mom’s mini food processor. Add 2 cloves (1 tsp.) of minced garlic to the food processor with 1/2 of a roughly chopped yellow onion. Process until smooth.
These are really great, Chris and I finished off most of the fish in one sitting. We did have quite a bit of salsa leftover, which we discovered is tasty on chicken tacos as well. 🙂
I hope you enjoy this easy and delicious recipe! Be prepared…. I’ve already tried Gwyneth’s black beans and am in love. I think this is the beginning of a beautiful Goopy relationship….
Green Chile Fish Tacos
Slightly adapted from It’s All Good
1 lb tilapia
7 oz can diced green chiles
1/2 yellow onion
1/2 jalapeno (seeds removed)
1/4 cup cilantro leaves
Juice of 1 lime
2 cloves garlic (minced)
2 Tbsp. extra virgin olive oil
First, make the green chile salsa. Roughly chop the onion and jalapeno (remove the seeds first). Add the onion, jalapeno, cilantro, entire can of green chiles, garlic, and the juice of 1 lime to a food processor. Process until completely combined. Store salsa in an airtight container in the refrigerator.
Heat 2 Tbsp. of olive oil over high heat in a nonstick skillet. Cut the fish into 1 inch cubes. Add the fish to the skillet and stir frequently. Cook over high heat until the fish is browned and cooked through. Remove to a plate.
Serve the fish and salsa with corn tortillas.