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 very thinly sliced red cabbage
• 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil
• 4 (6-ounce) tilapia fillets
• 1/4 teaspoon freshly 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.
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garlic, pepper, cilantro stems, canola mayonnaise, sugar, salt, very, lime juice, extravirgin olive oil, tilapia fillets, freshly ground black pepper, cooking spray, corn tortillas, fresh cilantro

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