Fish Tacos with Tomatillo Sauce

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.5 cup cilantro stems 
• 8 6-inch corn tortillas ()
• 0.3 cup cilantro leaves fresh
• 3  garlic cloves 
• 0.5 medium jalapeno 
• 1 tablespoon juice of lime fresh
• 3 tablespoons canola mayonnaise (such as Hellmann's)
• 1 tablespoon olive oil extra-virgin
• 2 cups cabbage red very thinly sliced
• 0.4 teaspoon salt divided
• 0.5 teaspoon sugar 
• 24 ounce tilapia fillets 
• 2 medium tomatillos husked rinsed

Equipment

• food processor
• bowl
• frying pan
• blender
• aluminum foil
• broiler

Directions

1. Preheat broiler to high.
2. Arrange garlic, tomatillos, and jalapeo in a single layer on a foil-lined jelly-roll pan. Broil 3 minutes on each side or until blackened.
3. Combine tomatillo mixture, cilantro stems, mayonnaise, sugar, and 1/8 teaspoon salt in a mini food processor or blender; blend until smooth.
4. Combine cabbage, juice, and oil in a medium bowl; toss to coat.
5. Heat a large skillet over medium-high heat.
6. Sprinkle fish evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray.
7. Add fish to pan; cook 2 minutes. Turn fish over; cook 1 minute.
8. 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.