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Rachael Ray's Fried-Fish Tacos with Raw Green Salsa (Salpicón de Pescado con Salsa Verde Cruda)

Rachael Ray's Fried-Fish Tacos with Raw Green Salsa (Salpicón de Pescado con Salsa Verde Cruda)



  • 1 lb. sustainable cod, red snapper, or tilapia, cut into 1/2-by-3-inch strips

  • 2 to 3 limes, juiced

  • 1 tsp. kosher salt

  • 1 cup flour

  • 2 tbsp. chili powder (I like Gebhardt) or chile de arbol powder

  • 1 tbsp. dried oregano

  • 1 ½ tsp. (1/2 palmful) ground cumin

  • Safflower, canola, or vegetable oil, for frying (about 6 cups for a Dutch oven or 2 qt. for a tabletop fryer)

  • 1 small white onion, finely chopped

  • 1 cup mixed fresh cilantro and flat-leaf parsley leaves, finely chopped

  • 2 jalapeño chiles , finely chopped

  • About 1/4 cup Worcestershire sauce

  • 2 tbsp. EVOO

  • Salt


  • 6 tomatillos—husked, rinsed, and coarsely chopped

  • Salt

  • 1 small or 1/2 medium onion, chopped

  • ½ ripe Haas avocado

  • About 1/2 cup fresh cilantro leaves

  • About 2 tbsp. fresh mint leaves

  • 2 serrano or jalapeño chiles, coarsely chopped

  • 1 clove garlic, crushed

  • 1 lime, juiced (about 2 tbsp.)

For Serving

  • 12 to 16 small corn tortillas, charred, or tostada shells

  • Chopped iceberg lettuce or thinly shredded green or white cabbage

  • Mexican crema or sour cream

  • Sliced avocado


  • Step 1

    For the fish, in a medium bowl, mix the fish with the juice of 1 lime (about 2 tbsp.) and the kosher salt.

  • Step 2

    In another medium bowl, whisk the flour and spices.

  • Step 3

    In a Dutch oven, large pot, or tabletop fryer, heat the safflower oil to 375°.

  • Step 4

    Working in a couple of batches, dredge the fish liberally in the flour and shake off any excess. Fry the fish until browned and cooked through, about 5 minutes per batch. Transfer the fish to a wire rack set over paper towels to drain.

  • Step 5

    Place the fish in a medium bowl and break it up a bit. Add the onion, herbs, chiles, Worcestershire, and EVOO. Toss gently until evenly incorporated. Add the remaining lime juice to taste; season with salt.

  • Step 6

    For the salsa, in a food processor or blender, puree the tomatillos; season with salt. Add the onion, avocado, cilantro, mint, chiles, garlic, and lime juice. Pulse until fairly smooth. Season the salsa with salt. Thin it with 1/4 to 1/2 cup water if it’s too thick.

  • Step 7

    Fill the tortillas with the fish, salsa, lettuce, crema, and avocado.