Fish Tacos with Tomatillo Sauce

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Fish Tacos with Tomatillo SauceRecipe
Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Tilapia is a sustainable freshwater fish that's widely available and offers mild flavor. You can use a more assertively flavored fish, such as mackerel, if you prefer.
Serves 4 (serving size: 2 tacos)


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3 garlic cloves
2 medium tomatillos, husked and rinsed
1/2 medium jalapeño pepper
1/2 cup cilantro stems
3 tablespoons canola mayonnaise (such as Hellmann's)
1/2 teaspoon sugar
3/8 teaspoon salt, divided
2 cups very thinly sliced red cabbage
1 tablespoon fresh lime juice
1 tablespoon extra-virgin olive oil
4 (6-ounce) tilapia fillets
1/4 teaspoon freshly ground black pepper
Cooking spray
8 (6-inch) corn tortillas
1/4 cup fresh cilantro leaves


Hands-on: 26 Minutes
Total: 26 Minutes

1. Preheat broiler to high.

2. Arrange garlic, tomatillos, and jalapeño in a single layer on a foil-lined jelly-roll pan. Broil 3 minutes on each side or until blackened. Combine tomatillo mixture, cilantro stems, mayonnaise, sugar, and 1/8 teaspoon salt in a mini food processor or blender; blend until smooth.

3. Combine cabbage, juice, and oil in a medium bowl; toss to coat.

4. Heat a large skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes. Turn fish over; cook 1 minute.

5. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange half of a tilapia fillet in center of each tortilla; top each with 1/4 cup cabbage mixture, about 1 1/2 tablespoons tomatillo mixture, and about 1 1/2 teaspoons cilantro leaves.

Created date

March 2013

Nutritional Information

Calories 291
Fat 10.3 g
Satfat 1.3 g
Monofat 5 g
Polyfat 2.6 g
Protein 28.5 g
Carbohydrate 23.4 g
Fiber 3.2 g
Cholesterol 64 mg
Iron 1.2 mg
Sodium 375 mg
Calcium 55 mg