4 servings

Hands on: 20 minutes

Becky Stein/Special (ENLARGE)
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Total time: 20 minutes

Ben Lyman, chef-owner of Willie Rae's in Marietta, serves the tacos with shaved cabbage, Cilantro Jalapeño Tartar Sauce and Tomatillo Salsa. You can skip a step by buying prepared salsa verde, but Lyman's recipe (below) comes together quickly.

Oil for frying

3/4 cup self-rising yellow cornmeal mix

1 teaspoon salt

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1 egg

1 cup water

1 pound fresh tilapia, cut into 8 strips

8 (6-inch) flour tortillas

Cilantro Jalapeño Tartar Sauce

1/6 head green cabbage, shaved or very finely sliced (2-3 cups, divided use)

Tomatillo Salsa

Lime wedges for garnish

Chopped fresh cilantro for garnish

Pour 1/2 inch oil in a fryer or pan and heat to 350 degrees. In a medium bowl, combine cornmeal mix, salt, paprika and cayenne. In a separate bowl, beat together the egg and water. Dip the tilapia pieces in the egg wash, and then roll in the cornmeal. Fry about 3 minutes per side, until lightly browned and cooked through, and then drain on paper towels.

To assemble the tacos, warm the tortillas in a dry pan or directly over the flame of a gas stove; do not let burn. In the center of each tortilla, place a dollop of Cilantro Jalapeño Tartar Sauce (about 2 teaspoons) and about 1/4 cup shaved cabbage. Top with 2 pieces of fried fish and 1 tablespoon Tomatillo Salsa. Garnish with a squirt of lime juice and a sprinkling of fresh cilantro.

Per serving: 584 calories (percent of calories from fat, 41), 33 grams protein, 54 grams carbohydrates, 4 grams fiber, 26 grams fat (4 grams saturated), 88 milligrams cholesterol, 1,194 milligrams sodium.

Cilantro Jalapeño Tartar Sauce

1/2 cup

Hands on: 8 minutes

Total time: 40 minutes

You'll have enough tartar sauce to top each taco with a full tablespoon, but you'll probably find that 1 or 2 teaspoons per taco is plenty — this sauce is packed with tangy flavor.

1/2 cup mayonnaise (such as Hellmann's)

1/4 cup loosely packed fresh cilantro leaves, chopped

1/2 teaspoon Dijon mustard

1 teaspoon capers

1 teaspoon chopped yellow onion

1 tablespoon pickled jalapeño peppers, chopped

Zest of 1/2 lime

In a small bowl, combine mayonnaise, cilantro, mustard, capers, onion, jalapeño and lime zest. Adjust flavors to taste. Chill for 30 minutes.

Per serving: 102 calories (percent of calories from fat, 96), trace protein, 1 gram carbohydrates, trace fiber, 12 grams fat (2 grams saturated), 5 milligrams cholesterol, 87 milligrams sodium.

Tomatillo Salsa

1 1/2 cups

Hands on: 5 minutes

Total time: 5 minutes

You can crank up the heat in this salsa by switching to a hotter chile pepper, such as serrano, or by adding a dash of cayenne. Leftovers can be served with tortilla chips.

1/2 pound (about 6) tomatillos, husked, stemmed and thoroughly rinsed, cut into quarters

1/4 small red onion

1/2 cup loosely packed fresh cilantro leaves

1 poblano pepper, stem and seeds removed

Juice of 1/2 lime

Salt and freshly cracked black pepper

Place the tomatillos, red onion, cilantro, poblano and lime juice in a food processor or blender; pulse to combine. Season to taste with salt and pepper.

Per serving: 6 calories (percent of calories from fat, 17), trace protein, 1 gram carbohydrates, trace fiber, trace fat (no saturated fat), no cholesterol, 1 milligram sodium.