Fish Tacos with Tomatillo Sauce

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.

Yield: Serves 4 (serving size: 2 tacos)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 26 Minutes
Total: 26 Minutes

Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 10.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 2.6g
  • Protein: 28.5g
  • Carbohydrate: 23.4g
  • Fiber: 3.2g
  • Cholesterol: 64mg
  • Iron: 1.2mg
  • Sodium: 375mg
  • Calcium: 55mg

Ingredients

  • 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

Preparation

  1. 1. Preheat broiler to high.
  2. 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. 3. Combine cabbage, juice, and oil in a medium bowl; toss to coat.
  4. 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. 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.
Note:

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.

Also featured in: Cooking Light, May 2013
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