I’m having a busy week at work, so I need some quick meals that still taste delicious but I can make in no time. My go-to for quick meals are Cooking Light’s tacos. I don’t know how they do it, but their taco recipes are awesome. Here’s one of their newest, from this month’s issue.
Ingredients:
- 3 garlic cloves
- 2 medium tomatillos, husked and rinsed
- 1/2 medium jalapeno pepper
- 1/2 cup cilantro stems
- 3 tablespoons canola mayonnaise
- 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
Preheat your broiler to high. Add the garlic, tomatillos, and jalapeno in a single layer on a cookie sheet.
Broil for 3 minutes on each side, or until blackened.
Add the tomatillo mixture, cilantro stems, mayo, sugar, and 1/8 teaspoon salt in a food processor and blend until smooth.
Add the sliced cabbage, juice, and oil to a medium bowl and toss to coat.
Heat a large saute pan over medium-high heat. Sprinkle the fish evenly with the remaining 1/4 teaspoon salt and black pepper. Coat the pan with cooking spray and add the fish to the pan. Cook for 2 minutes, turn the fish over, and cook for an additional minute or until cooked through.
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.
The tomatillo mixture was so flavorful! I loved the crunch of the cabbage also. I wish the tilapia had a bit more flavor, maybe a sprinkle of paprika? Past that, this dish was solid!
Even better, this meal takes about 35 minutes from start to finish, so it’s perfect for weeknights.
- 3 garlic cloves
- 2 medium tomatillos, husked and rinsed
- 1/2 medium jalapeno pepper
- 1/2 cup cilantro stems
- 3 tablespoons canola mayonnaise
- 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
- Preheat your broiler to high. Add the garlic, tomatillos, and jalapeno in a single layer on a cookie sheet.
- Broil for 3 minutes on each side, or until blackened.
- Add the tomatillo mixture, cilantro stems, mayo, sugar, and 1/8 teaspoon salt in a food processor and blend until smooth.
- Add the sliced cabbage, juice, and oil to a medium bowl and toss to coat.
- Heat a large saute pan over medium-high heat. Sprinkle the fish evenly with the remaining 1/4 teaspoon salt and black pepper. Coat the pan with cooking spray and add the fish to the pan. Cook for 2 minutes, turn the fish over, and cook for an additional minute or until cooked through.
- 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.
