Fish Tacos

For dinner last night I made the family fish tacos with tomatillo sauce.  The recipe is from "Cooking Light" and I made a few minor tweaks since the recipe calls for cilantro and I HATE cilantro.  The recipe also calls for a medium jalapeno pepper, I used a Serrano pepper in place because I am a wuss when it comes to heat, my brother said the tacos could of used some spice.  

Fish Tacos with Tomatillo Sauce

(Slightly adapted from Cooking Light)

• 3 garlic cloves
• 2 medium tomatillos, husked and rinsed
• 1/2 medium Serrano pepper
• 1/2 teaspoon of crushed oregano
• 3 tablespoons light mayonnaise
• 1/2 teaspoon sugar 
• 3/8 teaspoon salt, divided
• 2 cups very thinly sliced red cabbage
• 1 tablespoon fresh lime juice
• 1 tablespoon extra-virgin olive oil 
• 4 (6-ounce) tilapia fillets 
• 1/4 teaspoon freshly ground black pepper
• Cooking spray 
• 8 (6-inch) corn tortillas
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• Preparation
• 1. Preheat broiler to high.
• 2. Arrange garlic, tomatillos, and serrano in a single layer on a foil-lined jelly-roll pan. Broil 3 minutes on each side or until blackened. 
• 

• Combine tomatillo mixture, oregano, mayonnaise, sugar, and 1/8 teaspoon salt in a mini food processor or blender; blend until smooth.
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• 3. Combine cabbage, juice, and oil in a medium bowl; toss to coat.
• 4. Heat a large skillet over medium-high heat. Sprinkle fish evenly with remaining 1/4 teaspoon salt and black pepper. Coat pan with cooking spray. Add fish to pan; cook 2 minutes. Turn fish over; cook 1 minute.
• 5. 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