Grilled Fish Tacos With Green Salsa Recipe

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.