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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