Verde Fish Tacos

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Verde Fish Tacos

Yield 4

ingredients

• 1 small poblano pepper
• ½ yellow onion, peeled and roughly chopped
• 2 garlic cloves, peeled
• 2 tablespoons fresh lime juice
• ¼ cup chopped fresh cilantro
• 1 small jalapeño, seeds removed
• 2 tablespoons extra virgin olive oil
• 1-pound mild white fish, skin discarded, cut into ½-inch chunks
• Coarse sea salt
• Freshly ground black pepper
• 8 6-inch warm corn or flour tortillas
• ½ cup Perfect Guacamole (https://www.barbieboules.com/brain-food/perfect-guacamole)
• ½ cup Salsa Verde (https://www.barbieboules.com/brain-food/salsa-verde)
• 1 cup shredded red cabbage

Instructions

1. Roast the poblano pepper over an open gas flame set to medium-high heat, rotating now and then with tongs, until it's charred all over. If you have an electric stove, it's best to broil the pepper, but set your oven rack in the middle of the oven so it takes the pepper a bit of time to char. Be patient; you want to not only blacken the skin, but soften the pepper (about 15 minutes).
2. Place the pepper in a bowl and cover it tightly with plastic wrap or place it in a paper bag (both methods help create steam which will help you get the skin off). Once it's cool enough to handle, slip off and discard the charred skin, the stem, and the seeds.
3. Rinse the pepper under a bit of water to remove the last charred bits, then puree the pepper in a high-speed blender with the onion, garlic, lime juice, cilantro, and jalapeño and set the mixture aside
4. Heat the olive oil in a large skillet over high heat. Add the fish to the pan and sprinkle with a big pinch of salt and a few grinds of pepper. Cook, stirring now and then, until a bit browned and completely cooked through and flaky, about 8 minutes. Turn off the heat and add the reserved poblano mixture. Stir to thoroughly combine and serve immediately next to a pile of warm corn tortillas and all the toppings.

Nutrition Facts

Calories

639

Fat

36 g

Sat. Fat

6 g

Carbs

54 g

Fiber

18 g

Net carbs

36 g

Sugar

14 g

Sodium

538 mg

Protein

30 g

Cholesterol

55 mg