Fish Tacos with Tomatillo Salsa and Mexican-style Rice

As promised, here are the recipes (along with photos). Begin with the tomatillo salsa.

Tomatillo Salsa

2 pounds tomatillos, husks removed, rinsed, cubed
1 large onion, finely chopped
2 large garlic cloves, finely chopped
1 jalapeno pepper, finely chopped
1 serrano pepper, finely chopped
1 bunch cilantro, chopped
2 teaspoons oregano, ground
1 teaspoon salt
Pam Cooking Spray or Oil, to coat pan

Add enough oil to coat large skillet or spray with Pam. (Since I was doubling the recipe and didn't have a skillet that large, I used my wok.) Heat to medium high. Add onions, garlic, and peppers and saute until onions are golden and limp, 10-15 minutes.

Add tomatillos and cook until smooth, stirring occasionally and mashing tomatillos, about 15-20 minutes. If desired, puree in blender or with immersion blender.

Add oregano, salt, and cilantro. Cook until desired consistency, so that it's not watery.

Use as a dip with chips or to top fish tacos, enchiladas, and many other dishes.

Fish Tacos
One recipe for tomatillo salsa, cooked fish of your choice (I grilled red snapper), tortillas, sour cream, shredded cheese.
Simply warm tortillas, place fish in tortilla, top with salsa, sour cream, and cheese. Roll up burrito style and enjoy!


Mexican-Style Rice
1/2 c. diced celery
1/2 c. diced green bell pepper
1/2 c. diced onion
1 c. rice (I used Uncle Ben's)
1- 8 ounce can tomato sauce
1 1/2 tsp. ground cumin
2 c. water
3 chicken bouillon cubes
Pam Cooking Spray or Oil, enough to coat skillet

Heat skillet coated with spray or oil over medium high heat. Add veggies, cumin, and rice and saute until rice begins to brown. Slowly add 2 c. water, being careful not to splash yourself. Bring to a simmer and add bouillon cubes, stirring until dissolved. Add tomato sauce. Stir all to combine. Reduce heat to simmer. Cover and cook about 20 minutes, stirring occasionally, until liquids are absorbed.