Fish Tacos with Tomatillo Sauce |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Tilapia is a sustainable freshwater fish that's widely available and offers mild flavor. You can use a more assertively flavored fish, such as mackerel, if you prefer. Ingredients:
3 garlic cloves |
2 medium tomatillos, husked and rinsed |
1/2 medium jalapeño pepper |
1/2 cup cilantro stems |
3 tablespoons canola mayonnaise (such as hellmann's) |
1/2 teaspoon sugar |
3/8 teaspoon salt, divided |
2 cups very thinly sliced red cabbage |
1 tablespoon fresh lime juice |
1 tablespoon extra-virgin olive oil |
4 (6-ounce) tilapia fillets |
1/4 teaspoon freshly ground black pepper |
cooking spray |
8 (6-inch) corn tortillas |
1/4 cup fresh cilantro leaves |
Directions:
1. Preheat broiler to high.
2. Arrange garlic, tomatillos, and jalapeño in a single layer on a foil-lined jelly-roll pan. Broil 3 minutes on each side or until blackened. Combine tomatillo mixture, cilantro stems, mayonnaise, sugar, and 1/8 teaspoon salt in a mini food processor or blender; blend until smooth.
3. Combine cabbage, juice, and oil in a medium bowl; toss to coat.
4. Heat a large skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes. Turn fish over; cook 1 minute.
5. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange half of a tilapia fillet in center of each tortilla; top each with 1/4 cup cabbage mixture, about 1 1/2 tablespoons tomatillo mixture, and about 1 1/2 teaspoons cilantro leaves.
|
|