Green Chile Fish Tacos

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.

CIMG1462

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!

Fish TacosTo 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.

CIMG1439To 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.

CIMG1440Slice the jalapeno in half and remove seeds. Roughly chop and add to the food processor. Process again!

CIMG1442Add 1/4 cup of cilantro (leaves only). Process again!

CIMG1446Next up, add the entire can of green chiles! No need to drain. I started running out of room at this point, so I would use my food processor next time! Process again.

CIMG1445Finally, add the juice from 1 lime and process until smooth. Store in an airtight container in the refrigerator.

CIMG1447Next up, the fish! Heat two tablespoons of olive oil over high heat in a nonstick skillet.

CIMG1448Slice the fish into 1 inch pieces and add to the pan. Cook over high heat stirring frequently until the fish is browned. Remove to a plate.

CIMG1453Serve fish with green chile salsa, corn tortillas, and maybe some avocado!!

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 TacosCIMG1453
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
Corn tortillas

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.

Enjoy!

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4 Comments

Filed under avocado, cooking, dinner, easy, fish, food, healthy, quick, recipe, salsa, seafood, tilapia

4 responses to “Green Chile Fish Tacos

  1. Pingback: Weekend Snapshots September 13-15, 2013 | Hudson on the Potomac

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  3. Pingback: Butternut Squash and Black Bean Tacos | Hudson on the Potomac

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