Fish Tacos with Fresh Salsa

My kids will usually eat anything in a tortilla.  I had not made fish in awhile and thought that fish tacos sounded good.  I liked that this used a tomatillo since I had thought about cooking with tomatillos for this month's Eating the Alphabet Challenge.  I wasn't that impressed with these, which is probably my fault.  I don't really like catfish and next time might try a different type of fish like tilapia.  I also didn't have Wondra (and actually never had heard of it before) so I used regular flour.  Bad idea....everything got kind of soggy.  The salsa was tasty though.  The tomatillos have a slightly bitter/sour taste and paired well with the tomatoes, onions, and lime juice.  The kids had just the fish in the tortilla.  My daughter really enjoyed it, while my son did not. I'm not opposed to fish tacos, just won't be making these again.  However, based on the reviews at foodnetwork, others have enjoyed these.

Fish Tacos with Fresh Salsa
recipe very slightly adapted from Food Network Magazine

Ingredients:
1 large tomatillo, husked, rinsed and chopped
1 medium tomato, chopped
1/2 small red onion, finely chopped
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice, plus lime wedges for serving
Kosher salt
Vegetable oil, for frying
1 1/4 pounds catfish fillets, cut into 1-inch pieces
Freshly ground pepper
1/4 cup instant flour (such as Wondra) or cornstarch
8 small flour tortillas, warmed

Directions:
Make the salsa: Mix the tomatillo, tomato, onion, cilantro, and lime juice in a bowl and season with salt.

Heat 1/2 inch vegetable oil in a deep skillet or pot over medium-high heat. Season the fish with 1/2 teaspoon salt and 1/4 teaspoon pepper, then toss with the flour in a bowl. Fry the fish in 2 batches, turning as needed, until golden brown and just cooked through, 3 to 4 minutes per batch. Transfer to a paper towel-lined plate to drain; season with salt.

Fill the tortillas with the fish and salsa. Serve the tacos with lime wedges.

Family Rating: 1 thumb up.