Grilled Fish Tacos With Green Salsa

Mix cabbage with vinegar and the 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 minutes. Set aside to cool.

Place fish on grill (medium-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 and remove seeds (if you want less heat).

In a blender or food processor, whirl tomatillos, chilies, lime juice, 1/4 cup cilantro, and garlic until smooth. Chop onion. Add the chopped onion to salsa mixture, then add 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.