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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