Preheat the oven to broil with the rack set 4-6 inches from the heat. In a food processor or blender, combine tomatillos, cilantro, 2 tbsp lime juice, 1 tbsp olive oil, and cumin. Blend until smooth. Season with salt and pepper to taste. Set aside.
In a small mixing bowl, mix together the remaining 2 tbsp lime juice, 1 tbsp olive oil, cabbage, and jalapeno. Season with salt and pepper. Set aside.
Place tilapia fillets on a lined baking sheet and season generously with salt and pepper. Broil until opaque throughout, about 5 minutes. Using a fork, break up into small pieces.
Meanwhile, use tongs to toast tortillas over a gas flame until lightly toasted, about 30 seconds per side or, using damp paper towels, wrap a stack of tortillas and microwave for 1 minute or until warm and soft. To serve, fill tortillas with broiled tilapia and cabbage slaw. Top with tomatillo salsa verde.
Originally Submitted
9/4/2013
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