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Salsa Verde Fish Tacos

Serve a quick coleslaw alongside.

Using pesto as the herb starter in this salsa verde (which is more of a sauce than a salsa) makes it an easy dish to come together. 

  1. 1⁄2 cup basil pesto, store-bought, or see Basil Pesto (page 206) 125 mL
  2. 3 tbsp drained capers, minced 45 mL
  3. 3 tbsp red wine vinegar 45 mL
  4. 1⁄2 tsp each salt and black pepper 2 mL
  5. 1 lb haddock or cod fillets 500 g
  6. 1 tbsp canola oil 15 mL
  7. 4 hard taco shells or small flour tortillas
  1. In a small bowl, stir together pesto, capers and vinegar; set aside. Sprinkle salt and pepper over haddock.
  2. In a large nonstick skillet, heat oil over medium-high heat. Add fish and cook for 4 minutes, then turn gently and cook another 4 minutes or until fish flakes when tested.
  3. Divide fish among taco shells and top with salsa verde.
  4. Serves 4.
The Best of Bridge

This recipe is available in the book Best of Bridge 5-Ingredient Cooking.

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