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1
For the marinade: Combine the oil, cilantro, mint, scallions, cumin, paprika, cayenne and some salt and pepper.
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2
Marinate the fish at least 6 hours, but preferably overnight.
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3
For the salsa verde: Place the tomatillos, jalapenos and onions in a pan, and cover with water.
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4
Boil until tender, then drain.
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5
Place the vegetables in a blender and add the cilantro.
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6
Blend until smooth.
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7
Season with salt and pepper and a little lime juice if needed.
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8
For the crema: Combine the sour cream and lemon juice.
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9
Add just enough milk to make the crema pourable, then season with salt and pepper.
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10
For the tacos: Preheat a grill.
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11
Place the marinated fish on the hot grill, sprinkle lightly with salt and cook for about 2 minutes per side.
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12
Moisten the shredded cabbage with a little lime juice and salsa verde, toss to coat.
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13
When the fish is almost finished cooking, warm the tortillas on the grill until they are warm and pliable.
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14
Place the warm tortillas on a plate, place a couple pieces of fish (about 2 ounces) on the tortilla, and top with some salsa verde.
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15
Then add some shredded cabbage, more salsa verde, drizzle on some crema and top with crumbled queso fresco.
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16
Repeat for the remaining tacos.
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17
Serve the tacos with lime wedges, chopped cilantro and pico de gallo.
