Tomatillo Fish Tacos

with Chipotle-Roasted Squash

25 MIN

myWW™

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.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
12 green SmartPoints®
11 blue SmartPoints®
11 purple SmartPoints®

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Nutrition

PER SERVING
Calories

510 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!