Treat Day: Tomatillo Fish Tacos

TOMATILLO SALSA:

• 227 g tomatillos, skins removed and quartered (1/2 lb for every 227g)
• ½ yellow onion (cut into quarters)
• 1 jalapeno (quartered, seeds and ribs removed)
• 1 clove garlic (smashed)
• ½ cup roughly chopped cilantro (120 ml per 1/2 cup)
• ½ cup low-sodium vegetable broth (120 ml per half cup)
• Juice of ½ lime (1 to 2 Tbsp / 15 to 30 ml)
• ½ tsp sea salt (2.5 ml per 1/2 t)
• ¼ tsp freshly ground black pepper (1.25 ml per 1/4 t)

FISH TACOS:

• Olive Oil Cooking Spray
• 454 g cod (pin bones removed - 1 lb per 454 g)
• ½ tsp ground cumin (2.5 ml per 1/2 t)
• ¼ tsp ml sea salt (1.25 ml per 1/4 t)
• ⅛ tsp freshly ground black pepper (just a pinch)
• 8 whole grain sprouted corn tortillas, warmed
• ¼ head green cabbage, shredded
• ¼ head red cabbage, shredded
• 1 tomato, diced
• 1 avocado, sliced
• 1 cup low fat Greek Yogurt
• 2 T Cilantro , to garnish
• 1 lime, cut into wedges, to garnish