Fish Tacos with Tomatillo Salsa

Ingredients

• 0.8 cup avocado diced peeled
• 12 6-inch corn tortillas ()
• 0.3 cup flour all-purpose
• 0.5 cup cilantro leaves fresh
• 1  garlic clove chopped
• 1 teaspoon ground cumin 
• 1  jalapeno seeded chopped
• 0.3 cup juice of lime fresh
• 0.8 cup onion finely chopped
• 1  onion peeled quartered
• 0.3 teaspoon salt 
• 0.5 teaspoon salt divided
• 1.5 pounds tilapia fillets cut into 24 pieces
• 0.8 pound tomatillos halved
• 1 tablespoon vegetable oil 

Equipment

• food processor
• bowl
• frying pan
• baking sheet
• oven
• aluminum foil
• broiler

Directions

1. Prepare broiler.
2. To prepare salsa, remove husks and stems from tomatillos.
3. Place tomatillos and onion, cut sides down, on a baking sheet coated with cooking spray. Broil 10 minutes or until tomatillos begin to blacken.
4. Place tomatillos, onion, 1/2 cup cilantro, and next 4 ingredients (1/2 cup cilantro through jalapeo) in a food processor; process until pureed.
5. Pour salsa into a bowl; cool completely.
6. Preheat oven to 35
7. To prepare tacos, wrap tortillas in foil; bake at 350 for 10 minutes or until thoroughly heated; keep warm.
8. Sprinkle fish with 1/4 teaspoon of salt.
9. Combine 1/4 teaspoon salt, flour, and cumin in a medium bowl; dredge fish in flour mixture.
10. Heat oil in a large nonstick skillet over medium-high heat, and add fish. Cook 2 minutes on each side or until fish flakes easily when tested with a fork.
11. Place 2 pieces of fish down center of each tortilla; top each taco with 2 teaspoons cilantro, 1 tablespoon onion, and 1 tablespoon avocado. Fold tacos in half; serve with salsa.