I Love Rachael Ray

Last night we tried Rachael Ray's Fish Tacos with Summer Salsa for dinner. I was a little hesitant because I have never had fish tacos, but these were delicious. I thought I would share the recipe since summer is upon us and these are so easy to make.

1 lb halibut or other meaty white fish fillets
Juice of 2 limes
One 11oz can whole tomatillos, drained
4 small zucchini-peeled, seeded and cut into small cubes
1/4 c chopped cilantro leaves and stems
2 1/2 tsp coarse salt, plus more to taste
Eight 6-inch corn tortillas
2 T chili powder
1/4 tsp cayenne pepper, or to taste
1 T extra-virgin olive oil
1 Hass avocado, peeled and thinly sliced


1. Preheat the oven to 225. Place the fish in a medium bowl and drizzle with half of the lime juice. Cover and refrigerate for 15 minutes.

2. Using your hands, squeeze the juice and flesh from the tomatillos, 1 at a time, into a medium bowl; discard the skins. Mash the tomatillos with a fork. Add the zuccini, the remaining lime juice, the cilantro and 2 teaspoons of the salt and toss.

3. Spread the tortillas on 2 baking sheets and warm in the oven for about 10 minutes.

4. In a small bowl, combine the chili powder, cayenne pepper and 1/2 teaspoon of the salt. Remove the fish from the lime juice, pat dry and cover with the spice rub. Heat the olive oil in a large nonstick skillet over medium heat and cook the fish, about 4 minutes on each side. Break the fish into bite-size pieces and season to taste with salt. Arrange the fish in the tortillas with some of the salsa and avocado slices.