Grilled Fish Tacos With Green Salsa
By: Anonymous
Published: Monday, December 14, 2009 - 2:23am

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

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.