Fish Tacos with Tomatillo Sauce

What better way to brighten up a cold winter day or night than with something that is reminiscent of a summer meal? I decided to make a light and fresh fish taco with a flavorful tomatillo sauce (which I personally think is the best part of the meal)!

What I used:

• 6-8 small tomatillos, husked and rinsed
• 3 garlic cloves
• Handful of cilantro leaves with stems
• 3 tablespoons Veganaise (or regular mayo)
• Salt and pepper to taste
• 1 cup of sliced red cabbage
• 1 lime
• Olive oil
• 4 cod filets
• Hardshell tacos (or soft tortillas) 
• 1 avocado

1. Preheat broiler to high. Slice the tomatillos in half and arrange on baking sheet with sliced garlic. Broil for 3 minutes on each side or until blackened.
2. Meanwhile, slice the red cabbage thinly. Mix with a drizzle of olive oil and squeeze the lime. Combine. 
3. Toss the tomatillos and garlic in a blender along with the veganaise, cilantro, salt and pepper and blend until smooth. 
4. To cook the fish, heat a skillet over medium heat and add olive oil. Sear cod filets on both sides, 2 minutes each. 
5. To construct the tacos, crumble the cod and lay into the bottom of the taco, add the cabbage, add slice or two of avocado, then drizzle the tomatillo sauce.