Ingredients

• 3 garlic cloves
• 2 medium tomatillos, husked and rinsed
• 1/2 medium jalapeno pepper
• 1/2 cup cilantro stems
• 3 tablespoons canola mayonnaise (such as Hellmann's)
• 1/2 teaspoon sugar
• 3/8 teaspoon salt, divided
• 2 cups red cabbage, very thinly sliced
• 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 4 (6 ounce) tilapia fillets
• 1/4 teaspoon fresh ground black pepper
• cooking spray
• 8 (6 inch) corn tortillas
• 1/4 cup fresh cilantro leaves

Instructions

1. Preheat broiler to high.

2. Arrange garlic, tomatillos, and jalapeño in a single layer on a foil-lined jelly-roll pan. Broil 3 minutes on each side or until blackened. Combine tomatillo mixture, cilantro stems, mayonnaise, sugar, and 1/8 teaspoon salt in a mini food processor or blender; blend until smooth.

3. Combine cabbage, juice, and oil in a medium bowl; toss to coat.

4. Heat a large skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes. Turn fish over; cook 1 minute.

5. Working with 1 tortilla at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 15 seconds on each side or until lightly charred. Arrange half of a tilapia fillet in center of each tortilla; top each with 1/4 cup cabbage mixture, about 1 1/2 tablespoons tomatillo mixture, and about 1 1/2 teaspoons cilantro leaves.