If I haven't already made it clear, I am a fish taco addict. I also LOVE corn tortillas so I was a little wary of this torilla-less recipe, but it turned out to be delicious! Perfect for summer dinners! Prep time: 20 mins Cook time: 5 mins Total time: 25 mins Serves: 4 Ingredients FOR THE FISH: 3 Fillet of cod 1 tbsp Cajun Spice- 3 tbsp Olive Oil Salt and Pepper to taste FOR THE SALSA: 1 can Tomatillo 1 Green Chili with seeds removed, or ½ can of canned Green Chilis (optional) 1 onion Chopped 4 – 6 cloves Garlic 1 bunch Cilantro 1 cup Chicken Broth GARNISH and WRAP ½ cup Chopped Cabbage 1 green onion finely sliced Guacamole (optional) Large Romaine Lettuce leaves (or other lettuce), washed Method - Heat a skillet on medium high heat. - Cube fish into 1″ cubes, put in bowl and coat the fish with olive oil. Then add the cajun spice, salt and pepper mix till evenly coated - Add your fish to the hot pan and cook till your fish is flaky. This will only take a few mins. FOR THE SALSA - Chop your onion in med chucks. - Next mince your your garlic. We will sometimes use a whole garlic because we love garlic. - Saute till tender add your canned tomatillo, green chilis if you like, your chicken broth and your chopped cilantro. Simmer till liquid is reduced by half. - Take off heat and let cool - Chop your cabbage in thin strips. TO ASSEMBLE - Take a large lettuce leaf and scoop some fish into it and top the fish with cabbage. - Top with some salsa verde and some guacamole if you like. - Sprinkle with green onion and serve!