Fish Tacos with Roasted Tomatillo Salsa

These are supposed to be "street taco" style, so don't be confused by the simple presentation. The more you add to a taco, the messier it gets, and the more each element is diluted. Let the fish and salsa be the highlights here. Additionally, simple tacos are much easier to hold and eat.

Ingredients

Fish

1 lb fish filets (such as cod, haddock, or tilapia)

1 cup buttermilk

1 cup all-purpose flour

2 tbsp Adobo seasoning

Vegetable oil for frying (amount will vary based on frying method)

Salsa

6-8 medium tomatillos, husked and rinsed

3 or 4 garlic cloves, unpeeled

Fresh hot green chiles, stemmed

Fresh cilantro (start with 6 or 8 sprigs), thinly sliced

1/2 medium white onion, finely chopped

Salt

Directions

1. In a shallow dish, pour buttermilk over the fish fillets, making sure they are fully coated. Cover the dish with plastic wrap and let the fish marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

2. Meanwhile, make the salsa verde. Spread the tomatillos, unpeeled garlic, and chili on a rimmed baking sheet and roast about 4 inches below a hot broiler until the tomatillos and chiles are blotchy brown on one side, about 6 minutes, then turn everything over and roast the other side. The garlic should feel soft.

3. Slip the peels off the garlic, then scrape everything (including any juices) into a blender or food processor and pulse until you have pureed it to your liking. Pour salsa into a bowl and add cilantro and onion. Season with salt and set aside.

4. Heat the vegetable oil in a large skillet over medium-high heat; the oil should reach ⅓” above the fish.

5. Mix together the flour and Adobo seasoning in a separate bowl. Remove each fish fillet from the buttermilk marinade, allowing any excess to drip off. Coat each fillet in the flour mixture, pressing the flour onto the fish to ensure it sticks. Carefully place the fish fillets in the hot oil and fry until they are golden brown and crispy, about 3-5 minutes per side.

6. Using a slotted spoon, remove the fish from the skillet and place them on a paper towel-lined plate to drain any excess oil.

7. Serve fish in warmed taco shells and topped with salsa.