From inthekitchenwithkath.com
(Adapted from a Cooking Light recipe)
Serves 4
Cooking Light uses only half of a jalapeno pepper. We liked the heat of a whole pepper. Just use half if you want a milder sauce.
3 garlic cloves
2 medium tomatillos, husked and rinsed
1 medium jalapeno pepper
½ cup cilantro stems
3 tablespoons mayonnaise
½ teaspoon sugar
3/8 teaspoon salt, divided
2 cups very thinly sliced red cabbage
1 tablespoon fresh lime juice
1 tablespoon olive oil
1½ pounds fish fillets (Try tilapia, cod, or mahi mahi)
¼ teaspoon freshly ground black pepper
Light olive oil to coat the pan
8 (6-inch) corn tortillas
¼ cup fresh cilantro leaves
1. Turn the broiler on high. Broil the garlic, tomatillos and jalapeno on a foil-lined tray for about 3 minutes on each side or until blackened.
2. Put the garlic, tomatillos, jalapeno, cilantro stems, mayonnaise, sugar, and 1/8 teaspoon of salt in a small food processor and process until it’s smooth.
3. Mix the cabbage, lime juice and 1 tablespoon olive oil together.
4. Preheat the oven to warm. Heat a cast iron skillet over medium heat until hot. Put the tortillas in the dry skillet, heating them for about 30 – 40 seconds on each side. When all of the tortillas are done, wrap them in foil and keep them in the warm oven.
5. In the same skillet, add a small amount of olive oil to coat the pan.
6. Sprinkle a bit of salt and pepper on the fish fillets and add them to the hot oil in the skillet. Cook until the fish flakes easily with a fork, about 2 - 3 minutes on each side. (Timing will depend on the thickness of the fillets.)
7. To serve, top each tortilla with a piece of fish. Then add about ¼ cup of the cabbage mixture, some of the tomatillo sauce and a sprinkling of cilantro leaves.