Fish Tacos with Tomatillo Salsa

Ingredients

• • 1 cup (120 g) grated carrot
  • 1 cup (85 g) green cabbage, thinly sliced
  • 1/4 cup (10 g) chopped cilantro
  • 2 tsp (10 ml) rice vinegar
  • 1/4 tsp sugar
  • 2 tbsp (30 ml) vegetable oil
  • 4 green onions, cut into 1/2-inch (1.5 cm) slices
  • 3/4 lb (340 g) white fish fillets (such as sole, tilapia, ocean perch or haddock)
  • 6 soft corn tortillas, about 6 inches (15 cm) in diameter
  • Tomatillo salsa, to taste (see note)
  • Lime wedges