Tomatillo Fish Tacos with Chipotle-Roasted Squash

Tomatillo Fish Tacos

with Chipotle-Roasted Squash

25 MIN
2 Servings
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From the Test Kitchen

Warm flour tortillas are perfect for wrapping around a vibrant filling of crisp cabbage slaw, lime sour cream, and flaky Wild Alaskan Pollock dressed with our bright, citrusy tomatillo-poblano sauce. It’s all complete with a side of sweet roasted squash coated with fiery chipotle paste for a kick of heat.

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  • Nutrition
    PER SERVING
  • Calories
    510 Cals (est.)
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fresh
ingredients
Tomatillo Fish Tacos with Chipotle-Roasted Squash
Title
  • 10½ oz Wild Alaskan Pollock Fillets
  • 4 Flour Tortillas
  • 1 Lime
  • 1 Delicata Squash
  • ½ lb Red Cabbage
  • ¼ cup Sour Cream
  • ⅓ cup Tomatillo-Poblano Sauce
  • 2 tsps Chipotle Chile Paste
  • ½ oz Sweet Piquante Peppers
Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. In a large bowl, combine 1 teaspoon of olive oil and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Add the squash pieces; season with salt and pepper. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Make the lime sour cream & slaw:
2 Make the lime sour cream & slaw:

Meanwhile, quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peppers. In a separate bowl, combine the sliced cabbage, chopped peppers, the juice of the remaining lime wedges, and 1 teaspoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook, flake & dress the fish:
3 Cook, flake & dress the fish:

Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a medium bowl. Using a fork, carefully flake into large pieces. Add the tomatillo-poblano sauce and season with salt and pepper; stir to coat.

Warm the tortillas:
4 Warm the tortillas:

Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, dressed fish, slaw, and lime sour cream. Serve the tacos with the roasted squash on the side. Enjoy!

Tips from Home Chefs

Prepare & roast the squash:
1 Prepare & roast the squash:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Halve lengthwise; using a spoon, scoop out and discard the pulp and seeds, then cut crosswise into 1/2-inch pieces. In a large bowl, combine 1 teaspoon of olive oil and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Add the squash pieces; season with salt and pepper. Toss to coat. Transfer to a sheet pan and arrange in an even layer. Roast 17 to 19 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

2 Make the lime sour cream & slaw:

Meanwhile, quarter the lime. In a bowl, combine the sour cream and the juice of 2 lime wedges; season with salt and pepper. Cut out and discard the core of the cabbage; thinly slice the leaves. Roughly chop the peppers. In a separate bowl, combine the sliced cabbage, chopped peppers, the juice of the remaining lime wedges, and 1 teaspoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Make the lime sour cream & slaw:
Cook, flake & dress the fish:
3 Cook, flake & dress the fish:

Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board and halve each fillet crosswise. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned fish and cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a medium bowl. Using a fork, carefully flake into large pieces. Add the tomatillo-poblano sauce and season with salt and pepper; stir to coat.

4 Warm the tortillas:

Meanwhile, if using a microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Warm the tortillas:
Assemble the tacos & serve your dish:
5 Assemble the tacos & serve your dish:

Assemble the tacos using the warmed tortillas, dressed fish, slaw, and lime sour cream. Serve the tacos with the roasted squash on the side. Enjoy!

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