|How the heck do you take pictures of tacos? I am obviously terrible at it.|
3 garlic cloves
2 medium tomatillos, husked and rinsed
1/2 medium jalapeno pepper
1/2 cup cilantro stems
3 TBSP mayo
1/2 tsp sugar
3/8 tsp salt, divided
2 cups thinly sliced red cabbage
1 TBSP lime juice
1 TBSP olive oil
4 (6 oz) tilapia filets
1/4 tsp black pepper
8 corn tortillas
1/4 cup fresh cilantro leaves
Arrange garlic, tomatillos and jalapeno on a foil lined jelly-roll pan. Broil 3 minutes on each side or until blackened. Combine tomatillo mixture, cilantro stems, mayo, sugar and 1/8 tsp salt in a food processor; blend until smooth.
Combine cabbage, juice and oil in medium bowl and toss to coat.
Heat large skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 tsp salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes. Turn fish and cook 1 minute (or until done!!).
Heat tortillas and fill with fish, cabbage and sauce. Mmm!