Servings 8
Portion Size: 2 tacos
Roasted Tomato Salsa:
4 medium tomatoes, cut into wedges
1 red onion, cut into thin wedges
1/2 cup olive oil
1/2 cilantro leaves
1/2 teaspoon salt
Tacos:
2 pounds fresh or frozen whitefish such as cod or halibut
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons chili powder
16 (6 inch) corn tortillas
1/2 cup plain Greek yogurt
For Roasted Tomato Salsa:
Preheat oven to 450F.
Place tomatoes and onion in a shallow foil lined baking pan. Drizzle with 2 Tablespoons olive oil. Sprinkle with 1/2 teaspoon salt; toss to coat.
Roast 20-30 minutes or until browned. Cool slightly.
In a food processor, place roasted vegetables and cilantro. Process until smooth, gradually adding remaining oil.
Tacos:
Move broiler rack to less than 6 inches from the flame and heat broiler to high. Place fish fillets in a flat, oven-proof dish.
Brush fish with oil. Season with cumin, chili powder, salt and pepper and rubbing to make sure fish is well-coated.
Broil fish until crispy golden brown around the edges and just cooked through ~ 5-6 minutes (do not overcook). Cut fish into chunks or flake fish into pieces. Place tortillas on a baking sheet and warm tortillas in the oven for a few minutes.
Serve fish in tortillas with plain Greek yogurt, roasted tomato salsa and fresh chopped cilantro.
