This short and easy recipe uses roasted fish for a healthier tackle than the usual fried fish taco. Serve with salsa on the aspect for a fun light meal the whole circle of relatives will experience.
2 medium zucchini
1 tbsp. vegetable oil
1/4 tsp. chipotle chili powder
1 lb. skinless red snapper or other firm white fish fillets
1/2 c. packed fresh cilantro leaves
8 corn tortillas
1 ripe avocado
1/2 c. chunky salsa
- Preheat oven to 400 degrees F. Trim zucchini, then cut each crosswise into 2-inch pieces. Cut each piece lengthwise through centers into eight wedges. On 18″ by 12″ jelly-roll pan, combine zucchini, oil, chili powder, and 1/4 teaspoon salt until well mixed. Roast 10 minutes.
- From 1 lime, squeeze 1 tablespoon juice. Cut remaining lime into wedges; set aside. Push zucchini to one side of the pan. Arrange fish in a single layer on another side. Sprinkle fish with lime juice, then 2 tablespoons cilantro and 1/4 teaspoon salt. Roast 8 to 10 minutes or until fish is just opaque throughout.
- Meanwhile, wrap tortillas in damp paper towels and place in a glass or ceramic pie plate. Microwave on High 1 minute or until warm and pliable.
- Break fish into large chunks. Divide fish and zucchini among tortillas. Top with avocado slices and remaining cilantro. Garnish with cilantro sprigs and serve with lime wedges and salsa.