Fish Tacos with Tomatillo Salsa

  • Preparation 25 MIN
    Cooking 15 MIN
  • Servings 6
You can’t stop, won’t stop for the contrast of soft white fish (go for sole, tilapia or haddock) against the fresh crunch of a simple slaw. Green onions that are pan-fried to an almost blackened state take the flavour to mic-drop taco territory.



  1. In a bowl, combine the carrot, cabbage, cilantro, vinegar, sugar and 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside for 5 minutes or until ready to serve.
  2. In a large non-stick skillet over high heat, sauté the green onions in the remaining oil until tender and golden brown. Transfer to a medium bowl.
  3. In the same skillet over high heat, brown the fish fillets for 3 minutes per side or until the fish is cooked through. Season with salt and pepper. Using a fork, shred the fish into chunks. Add the fish to the green onions and toss gently to combine.
  4. In the same skillet over medium-high heat, warm the tortillas in a bit of oil.
  5. Spoon the fish mixture over the tortillas. Top with the carrot salad and tomatillo salsa. Serve with lime wedges.


Tomatillos are small green fruit wrapped in a papery shell, like ground cherries. They are found canned, fresh or ready-made into a salsa in select grocery stores or Latin American markets.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.