tilapia fish tacos with tomatillo salsa verde

We found this recipe in the magazine called The Nest. We got the issue for free since we were active members of theknot.com.

It was under $5 meals. It was easy, as long as you have a food processor. We made these during half time of a Ravens game.

(People have asked...have you not been cooking?? We have. A lot. Have we been posting? Not at all. Hoping to catch up with life now that robotics competitions, the science fair, and other stuff are behind us. )

Ingredients:
2 tomatillos, husked and roughly chopped
fresh cilantro (to taste)
4 Tbs. fresh lime juice
2 Tbs. olive oil
Salt & Pepper
1/4 small  head of red cabbage , thinly sliced
1/4  jalapeno chili
2 boneless, skinless tilapia fillets
6 six-inch corn tortillas (we love corn tortillas..tastes better)

1. Preheat oven on broil

2. Food processor: combine tomatillos, cilantro, 2 Tbs lime juice, 1 tbs olive oil, cumin until smooth. Salt & pepper to taste. You've got your salsa verde.

3. Mixing bowl: 2 tbs lime juice, 1 tbs olive oil, shredded cabbage and jalapeno. Mix with salt and pepper. You've got your red cabbage slaw.

4. Line baking sheet with silicon baking mat. Salt & pepper the fillets. Broil about 5 or 6 minutes.

5. Heat up corn tortillas over stove.

6. Put it all together & enjoy!

Very colorful & healthy!