Tilapia Fish Tacos with Tomatillo Salsa Verde
Ingredients
2 tomatillos, husked and roughly chopped
1⁄2 bunch fresh cilantro, stems removed
4 Tbl. fresh lime juice (from 2 limes)
2 Tbl. olive oil, divided 1⁄4 tsp. cumin Kosher salt and cracked black pepper
1⁄4 small head red cabbage, thinly sliced (about 1 1⁄2 cups)
1⁄4 jalapeño chili (seeds removed for less heat), minced
2 boneless, skinless tilapia fillets
6 six-inch corn tortillas
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