Fish tacos

I am part of a great chat board, the Nest, and decided to participate in a Nestie Test Run. We test run products, recipes, equipment, etc and then review them. The first time we reviewed different coffee makers. This time is a recipe. I was given a fish taco recipe.
Check out the Nest winter issue for the review, below is the excellent and quick recipe:


Serves 2
2 tomatillos, husked and roughly chopped
1/2 bunch fresh cilantro, stems removed
3 tablespoons fresh lime juice (from 3 limes)
1 1/2 tablespoons olive oil, divided
1/4 teaspoons cumin
Kosher salt and cracked black pepper
1/4 small head red cabbage, thinly sliced (about 1 ½ cups)
1/4 jalapeno chile (ribs and seeds removed, for less heat), minced
2 boneless, skinless tilapia fillets
6 corn tortillas (6 inches each)

Preheat the oven to broil with the rack set 4-6 inches from the heat
In a food processor or blender, combine tomatillos, cilantro, 1 1/2 tablespoon lime juice, 1 tablespoon olive oil, and cumin. Blend until smooth. Season with salt and pepper to taste. Set salsa verde aside.
In a small mixing bowl, mix together the remaining 1 1/2 tablespoons lime juice, 1/2 tablespoon olive oil, shredded cabbage, and jalapeno; mix with salt and pepper. Set red cabbage slaw aside.
Place tilapia fillets on a lined baking sheet; 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 about 1 minute or until warm and soft.
To serve, fill tortillas with broiled tilapia and cabbage slaw; top with tomato salsa verde.
Recipe courtesy of: Kelsey Nixon, host of The Cooking Channel’s Kelsey’s Essentials.


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