"Rachael Ray's Fried-Fish Tacos with Raw Green Salsa (Salpic\u00f3n de Pescado con Salsa Verde Cruda)"

Ingredients

• 1 lb. sustainable cod, red snapper, or tilapia, cut into 1/2-by-3-inch strips
• 2 to 3 limes, juiced
• 1 tsp. kosher salt
• 1 cup flour
• 2 tbsp. chili powder (I like Gebhardt) or chile de arbol powder
• 1 tbsp. dried oregano
• 1 ½ tsp. (1/2 palmful) ground cumin
• Safflower, canola, or vegetable oil, for frying (about 6 cups for a Dutch oven or 2 qt. for a tabletop fryer)
• 1 small white onion, finely chopped
• 1 cup mixed fresh cilantro and flat-leaf parsley leaves, finely chopped
• 2 jalapeño chiles , finely chopped
• About 1/4 cup Worcestershire sauce
• 2 tbsp. EVOO
• Salt
• 6 tomatillos—husked, rinsed, and coarsely chopped
• 1 small or 1/2 medium onion, chopped
• ½ ripe Haas avocado
• About 1/2 cup fresh cilantro leaves
• About 2 tbsp. fresh mint leaves
• 2 serrano or jalapeño chiles, coarsely chopped
• 1 clove garlic, crushed
• 1 lime, juiced (about 2 tbsp.)
• 12 to 16 small corn tortillas, charred, or tostada shells
• Chopped iceberg lettuce or thinly shredded green or white cabbage
• Mexican crema or sour cream
• Sliced avocado