Fish Tacos with Tomatillo Sauce

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.