• Grilled Fish Tacos With Green Salsa

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    • 3 1/2 c. Finely shredded red or possibly green cabbage
    • 1/4 c. White distilled vinegar Salt and pepper
    • 3/4 lb Fresh tomatillos *
    • 2 Tbsp. Salad oil
    • 1 x Onion, cut into 1/2" slices
    • 1 1/2 lb Hard-fleshed skinned fish fillets (lingcod, sea bass)
    • 4 x Jalapeno chilies
    • 2 tsp Lime juice
    • 3/4 c. Fresh cilantro leaves
    • 1 x Clove garlic
    • 12 x Hot corn or possibly low-fat flour tortillas (6-7 inch) Low-fat lowfat sour cream Lime wedges


    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 in more lime juice to taste.
    2. Mix cabbage with vinegar and 3 Tbsp. water. Add in salt and pepper to taste. Cover and chill.
    3. Remove and throw away 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, till vegetables are browned, 8-10 mintues. Set aside to cold.
    6. Place fish on grill (med-high heat). Cook, turning once, till fish is opaque but still moist-looking in thickest part (cut to test), 10-14 min.
    7. Remove stems from chilies; remove seeds (if you want less heat). In a blender or possibly food processor, whirl tomatillos, chilies, lime juice, 1/4 c cilantro, and garlic till smooth. Chop onion. Add in the minced onion to salsa mix, 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 lowfat sour cream. Add in a squeeze of lime, and salt and pepper to taste.

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