Ingredients
1 pound tomatillos, husks removed1 small sweet onion, cut into 1/2-inch slices4 garlic cloves, unpeeled1/2 cup fresh cilantro leaves1 serrano pepper, seeded1 tablespoon lime juiceDash salt and pepperTACOS:1/4 cup lime juice1/4 cup olive oil1 tablespoon salt1 tablespoon garlic powder1 tablespoon ground coriander2 teaspoons ground cumin1/2 teaspoon cayenne pepper2 pounds halibut steaks8 corn tortillas (6 inches)2-1/2 cups shredded cabbage
Preparation
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. For salsa, place the tomatillos, onion and garlic on a grilling grid; place on a grill rack. Grill, covered, over medium heat until tender and browned, turning frequently. Cool to room temperature.
Remove skin from garlic. Transfer grilled vegetables to a food processor. Add the cilantro, serrano pepper, lime juice, salt and pepper. Cover and pulse until chunky. Refrigerate until serving.
In a large resealable plastic bag, combine the lime juice, oil, salt, garlic powder, coriander, cumin and cayenne; add halibut. Seal bag and turn to coat; refrigerate for up to 1 hour.
Drain and discard marinade. Grill halibut, covered, over medium heat for 4-6 minutes on each side or until fish flakes easily with a fork. Flake fish into 1-1/2 in. pieces; cool to room temperature.
To serve, top tortillas with fish, cabbage and salsa.
