Grilled Fish Tacos With Green Salsa

Ingredients

3 1/2 cups Finely shredded red or green cabbage
1/4 cup White distilled vinegar
3/4 pound Fresh tomatillos *
2 tablespoons Salad oil
1 Onion, cut into 1/2" slices
1 1/2 pounds Firm-fleshed skinned fish fillets (lingcod, sea ba
3/4 cup Fresh cilantro leaves
12 Warm corn or low-fat flour tortillas (6-7 inch)
Lime wedges

Preparation

1
* Look for the small green tomatillos with papery husks in some supermarkets and Latino grocery stores. If unavailable, substitute small Roma tomatoes and add more lime juice to taste.
2
Mix cabbage with vinegar and 3 tablespoons water. Add salt and pepper to taste. Cover and chill.
3
Remove and discard husks from tomatillos; rinse tomatillos. Thread onto skewers. Brush some of the oil lightly onto onion slices. Rinse fish and pat dry. Brush fish with remaining oil.
4
Place tomatillos, onion, and chilies on a barbecue grill (high heat).
5
Cook, turning as needed, until vegetables are browned, 8-10 mintues. Set aside to cool.
6
Place fish on grill (med-high heat). Cook, turning once, until fish is opaque but still moist-looking in thickest part (cut to test), 10-14 minutes.
7
Remove stems from chilies; remove seeds (if you want less heat). In a blender or food processor, whirl tomatillos, chilies, lime juice, 1/4 c cilantro, and garlic until smooth. Chop onion. Add the chopped onion to salsa mixture, and salt and pepper to taste. Pour into small bowl.
8
To assemble each taco, fill a tortilla with a little cabbage relish, a few chunks of fish, salsa, and sour cream. Add a squeeze of lime, and salt and pepper to taste.

Tools

 



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Yield:

4.0 servings

Added:

Monday, December 14, 2009 - 2:23am

Creator:

Anonymous

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