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Ingredientes
- 3 1/2 c. Finely shredded red or possibly green cabbage
- 1/4 c. White distilled vinegar Salt and pepper
- 3/4 lb Fresh tomatillos *
- 2 Tbsp. Salad oil
- 1 x Onion, cut into 1/2" slices
- 1 1/2 lb Hard-fleshed skinned fish fillets (lingcod, sea bass)
- 4 x Jalapeno chilies
- 2 tsp Lime juice
- 3/4 c. Fresh cilantro leaves
- 1 x Clove garlic
- 12 x Hot corn or possibly low-fat flour tortillas (6-7 inch) Low-fat lowfat sour cream Lime wedges
Direcciones
- * Look for the small green tomatillos with papery husks in some supermarkets and Latino grocery stores. If unavailable, substitute small Roma tomatoes and add in more lime juice to taste.
- Mix cabbage with vinegar and 3 Tbsp. water. Add in salt and pepper to taste. Cover and chill.
- Remove and throw away husks from tomatillos; rinse tomatillos. Thread onto skewers. Brush some of the oil lightly onto onion slices. Rinse fish and pat dry. Brush fish with remaining oil.
- Place tomatillos, onion, and chilies on a barbecue grill (high heat).
- Cook, turning as needed, till vegetables are browned, 8-10 mintues. Set aside to cold.
- Place fish on grill (med-high heat). Cook, turning once, till fish is opaque but still moist-looking in thickest part (cut to test), 10-14 min.
- Remove stems from chilies; remove seeds (if you want less heat). In a blender or possibly food processor, whirl tomatillos, chilies, lime juice, 1/4 c cilantro, and garlic till smooth. Chop onion. Add in the minced onion to salsa mix, and salt and pepper to taste. Pour into small bowl.
- To assemble each taco, fill a tortilla with a little cabbage relish, a few chunks of fish, salsa, and lowfat sour cream. Add in a squeeze of lime, and salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 77 | 42% |
| Total Fat 8.81g | 11% |
| Saturated Fat 1.45g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 545mg | 16% |
| Total Carbs 26.29g | 7% |
| Dietary Fiber 4.8g | 16% |
| Sugars 7.59g | 5% |
| Protein 4.32g | 7% |
