Grilled Fish Tacos With Green Salsa

Photo: flickr user mjuzenas

Ingredients

3 1/2 cups Finely shredded red or green cabbage

1/4 cup White distilled vinegar

Salt and pepper

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

4 Jalapeno chilies

2 teaspoons Lime juice

3/4 cup Fresh cilantro leaves

1 Clove garlic

12 Warm corn or low-fat flour tortillas (6-7 inch)

Low-fat sour cream

Lime wedges

Preparation

* 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.

Mix cabbage with vinegar and 3 tablespoons water. Add salt and pepper to taste. Cover and chill.

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.

Place tomatillos, onion, and chilies on a barbecue grill (high heat).

Cook, turning as needed, until vegetables are browned, 8-10 mintues. Set aside to cool.

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.

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.

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.