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.
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
8 (6-inch) corn tortillas
1/4 cup fresh cilantro leaves
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.
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This was absolutely outstanding. Roasting the garlic, tomatillo and pepper was super simple - I thought it would be an extra step worthy of skipping this recipe. The flavor is so unique, assembly simple. I wasn't brave enough to put the tortillas directly on my electric stove, but put it on searing hot dry skillet. The only variation from the recipe was I used hake loin fillet from Costco instead of talapia. Both are similar, I like the firmer flesh of my substitute. Another keeper from Cooking light. (I can't believe I love a recipe with mayonnaise, too.)
Yummy! This is the second time making this dish. I added some Mexican Blend seasoning to the fish prior to cooking to punch it up a bit but otherwise followed the recipe. The tomatillo sauce is excellent. We served the tacos with a corn/black bean salsa and avocado to round out the meal. Delicious and very filling. Will add this dish to the rotation.
Have made fish tacos before and they were great. This recipe was not good. The sauce, however was excellent! I'm not sure what it was that made it taste odd, maybe the cabbage combo? Will not make again.
These were good, loved the sauce. Next time I won't bother trying to char the tortillas. We have a gas range, so broiling them just made them stiff and chewy. The red cabbage was fine but next time I'll probably just use some bagged coleslaw instead of buying a whole head. Served with sliced tomato, cucumber, and avocado.
Amazing. My store has been out of tomatillos, so I substituted some yellow cherry tomatoes. It was delicious, and my husband begged me to save the recipe. The leftovers were great the next day. The flavors were a little too bold for me.
These are AMAZING! The combination of flavors is really outstanding. And it's fast and easy! Husband and kid loved them too. A favorite! It took a few additional minutes in my kitchen for the veggies to get nicely charred and the fish to cook all the way through. But you don't want to overdo it, keep a close eye on them!
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