Grilled Fish Tacos With Green Salsa

Look for small green tomatillos with papery husks. If unavailable, substitute small Roma tomatoes and add more lime juice to taste.

Mix shredded cabbage with white distilled vinegar and 3 tablespoons water. Season with salt and pepper to taste. Cover and chill.

Remove and discard husks from tomatillos, then rinse them. Thread tomatillos onto skewers. Lightly brush some salad oil onto onion slices. Rinse fish fillets and pat dry, then brush fish with the remaining salad oil.

Place tomatillos (on skewers), onion slices, and jalapeno chilies on a barbecue grill over high heat.

Cook vegetables, turning as needed, until browned. Set them aside to cool.

Place fish fillets on the grill over medium-high heat. Cook, turning once, until the fish is opaque but still moist-looking in the thickest part (cut to test).

Once cooled, remove stems from chilies and remove seeds if you prefer less heat. In a blender or food processor, combine the grilled tomatillos, chilies, lime juice, 1/4 cup fresh cilantro leaves, and garlic until smooth. Chop the grilled onion and add it to the salsa mixture. Season the salsa with salt and pepper to taste. Pour the salsa into a small bowl.

To assemble each taco, fill a warm tortilla with a little of the chilled cabbage relish, a few chunks of grilled fish, a spoonful of green salsa, and a dollop of low-fat sour cream. Add a squeeze of lime juice from the wedges and season with salt and pepper to taste.