Fish Tacos With Tomatillo Sauce

• 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

1. Preheat broiler to high.
2. Arrange garlic, tomatillos, and jalapeno 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.

garlic, jalapeno pepper, cilantro stems, canola mayonnaise, sugar, salt, red cabbage, lime juice, extravirgin olive oil, tilapia fillets, fresh ground black pepper, cooking spray, corn tortillas, cilantro

Taken from www.food.com/recipe/fish-tacos-with-tomatillo-sauce-502616 (may not work)