Keto Roasted Tomatillo Fish Tacos
Fresh white fish seasoned with southwestern spices and grilled to perfection, served in warm tortillas with a vibrant roasted tomatillo salsa verde. The salsa gets its complex flavor from oven-roasted tomatillos, jalapenos, and aromatics that are blended into a tangy, slightly smoky sauce. Perfect for casual dinners, summer entertaining, or when you want restaurant-quality tacos at home. The make-ahead salsa and quick-cooking fish make this an ideal weeknight meal that feels special.
Ingredients
- 1 lb tomatillos, husks removed and washed well, cut into quartersgreen tomatoes1:1accessibility
different tang
- 1 jalapeno, sliced in half
- 1 yellow onion, peeled and roughly chopped
- 4 cloves garlic, peeled
- ½ cup cilantro, loosely packed
- 3 Tbsp olive oil
- 1 tsp cumin
- ½ tsp dried oregano
- salt and pepper, to taste
- 1 lb white fish such as tilapia
- 1 tsp chili powder
- 1 tsp granulated garlic
- 1 tsp dried oregano
- ½ tsp ground cumin
- 2 Tbsp olive oil
- 1 lime, juiced
Instructions
- 1
Preheat oven to 450 degrees
- 2
Toss tomatillos, jalapeno, onion, garlic, cilantro, salt, pepper, cumin, oregano and olive oil in baking pan
- 3
Roast for 25 minutes then allow mixture to cool
- 4
Place roasted tomatillo mixture in food processor with lime juice and puree until desired consistency
- 5
Transfer salsa to sealed container and refrigerate for few hours
- 6
Mix chili powder, garlic, oregano, cumin, salt, pepper and olive oil in bowl
- 7
Coat fish with spiced oil mixture
- 8
Grill fish on hot grill pan for few minutes on each side until cooked through
- 9
Serve in warm tortillas with salsa and favorite taco toppings
Tips
Make salsa verde up to 3 days ahead - the flavors actually improve with time in the refrigerator.
Don't overcook the fish - it should flake easily but still be moist inside for best texture.
Char tortillas directly over gas flame or in dry skillet for authentic smoky flavor.
Good to Know
Salsa verde keeps 3-4 days refrigerated. Fish best served immediately.
Make salsa verde up to 3 days ahead. Season fish up to 2 hours before cooking.
Serve immediately while fish is hot with warm tortillas and cold salsa.
Common Mistakes
Don't skip cooling the roasted vegetables before blending to avoid hot splatter.
Avoid overcooking fish to prevent dry, tough texture.
Substitutions
different tang
FAQ
Can I use frozen fish for this recipe?
Yes, thaw completely and pat dry before seasoning. Frozen fish may release more moisture during cooking.
How long does the salsa verde keep?
Store covered in refrigerator for up to 4 days. The flavor actually improves after the first day.
Can I make this without a grill pan?
Yes, use a regular skillet over medium-high heat or bake the seasoned fish at 400F for 12-15 minutes.