Fish Tacos with Tomatillo Salsa
- 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
- In a bowl, combine the carrot, cabbage, cilantro, vinegar, sugar and 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside for 5 minutes or until ready to serve.
- In a large non-stick skillet over high heat, sauté the green onions in the remaining oil until tender and golden brown. Transfer to a medium bowl.
- In the same skillet over high heat, brown the fish fillets for 3 minutes per side or until the fish is cooked through. Season with salt and pepper. Using a fork, shred the fish into chunks. Add the fish to the green onions and toss gently to combine.
- In the same skillet over medium-high heat, warm the tortillas in a bit of oil.
- Spoon the fish mixture over the tortillas. Top with the carrot salad and tomatillo salsa. Serve with lime wedges.
Tomatillos are small green fruit wrapped in a papery shell, like ground cherries. They are found canned, fresh or ready-made into a salsa in select grocery stores or Latin American markets.