- 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
- 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
How to Make It
Preheat broiler to high.
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.
Combine cabbage, juice, and oil in a medium bowl; toss to coat.
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.