Grilled Fish Tacos with Green Salsa
| Yield: | 4 Servings |
| Categories: | Main Dishes, Seafood |
| 3 1/2 | c | Finely shredded red or green |
| DIVIDER | --cabbage | |
| 1/4 | c | White distilled vinegar |
| Salt and pepper | ||
| 3/4 | lb | Fresh tomatillos * |
| 2 | tb | Salad oil |
| 1 | Onion, cut into 1/2" slices | |
| 1 1/2 | lb | Firm-fleshed skinned fish fillets (lingcod, sea bass) |
| 4 | Jalapeno chilies | |
| 2 | ts | Lime juice |
| 3/4 | c | Fresh cilantro leaves |
| 1 | Clove garlic | |
| 12 | Warm corn or low-fat flour | |
| DIVIDER | --tortillas (6-7 inch) | |
| Low-fat sour cream | ||
| Lime wedges |
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