INGREDIENTS

INSTRUCTIONS

Look for the small green tomatillos with papery husks in some
supermarkets and Latino grocery stores.  If unavailable, substitute
small Roma tomatoes and add more lime juice to taste.  Mix cabbage with
vinegar and 3 tablespoons water.  Add salt and  pepper to taste.  Cover
and chill.  Remove and discard 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, until vegetables are browned, 8-10 mintues.  Set
aside to cool.  Place fish on grill (med-high heat).  Cook, turning
once, until fish  is opaque but still moist-looking in thickest part
(cut to test),  10-14 minutes.  Remove stems from chilies; remove seeds
(if you want less heat).  In a  blender or food processor, whirl
tomatillos, chilies, lime juice, 1/4  c cilantro, and garlic until
smooth.  Chop onion.  Add the chopped  onion to salsa mixture, 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 sour cream.  Add a squeeze of lime,  and salt and pepper to
taste.  Per serving: 432 cal, 11 g fat (23% of cal), 37 g pro, 232 mg
sod, 89  mg chol  Reprinted from Sunset Magazine, July 1996. Posted to
MM-Recipes  Digest V3 #224  Date: Sat, 17 Aug 1996 18:38:33 -0700
From: Julie Bertholf <jewel1@ix.netcom.com>

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