Seared Ahi Tacos w/ Cabbage Relish & Green Salsa

Ingredients:

-Corn Tortillas
-Fresh Ahi Tuna (our friend brought us some of his spoils) -You can substitute any fish you'd like...
-1/4 head of red cabbage
-1 orange, peeled and chopped
-1/2 head of cilantro, chopped
-2 tomatoes, chopped





Green Salsa (from Eating Well Recipe) SOOOOOOOOOOO GOOD!!! (I actually made it again w/out the avocado and liked it better)

• 8 ounces tomatillos
• 2 cloves garlic, unpeeled
• 1 jalapeño pepper
• 1/4 cup sliced white onion
• 1/2 ripe avocado, diced
• 3 tablespoons chopped fresh cilantro
• 1/4 teaspoon salt
• Freshly ground pepper to taste

Directions:

1. To prepare salsa: Bring a pot of water to a boil. Remove husks from tomatillos and rinse well. Cook the tomatillos in the boiling water until soft, 5 to 8 minutes. Drain and set aside.
2. Toast garlic cloves, jalapeño and onion in a dry medium skillet over medium heat, turning occasionally, until browned, fragrant and soft, 5 to 7 minutes.
3. When cool enough to handle, peel the garlic. Remove the jalapeño stem and remove seeds if desired. Combine the tomatillos, garlic, jalapeño, onion and avocado in a blender or food processor. Process until smooth. Stir in cilantro, salt and pepper. Set aside for topping the tacos.

For the tacos, put 1-2 tbsp. olive oil in pan on high heat- let the pan get hot. Salt and Pepper Ahi and place in the hot pan, for about 2-3 min. each side (inside will still be pink/raw) take off heat and let cool. Chop the cabbage, orange and cilantro and mix together in a bowl. (lime juice & honey can also be added - but I actually liked it better plain w/ this taco) Cut meat into slices about 1/4" thick. Place in warm corn tortilla, add cabbage garnish & top with salsa & diced tomatoes. MMMMMM!

When using tilapia or another mild fish, I usually cut a jalapeno in half and cook it in some olive oil and then add my fillets along with some lemon juice, salt & pepper and shred it as it cooks.

Serve with a side of beans! (Shown are a mix of red & pink beans)