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.)
Fish Tacos with Tomatillo Sauce
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.
More From Cooking Light
Total: 26 Minutes
- 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
- 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
- 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.
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