Ingredients

• 8 ea tomatillos, cleaned and halved
• 1 ea onion, peeled and quartered
• 1 C cilantro leaves
• 1/4 C lime juice
• 1 cl garlic, chopped
• 1 ea jalapeno pepper, seeded and chopped
• 12 ea tortillas (warmed)
• 1 1/2 lb tilapia fillets, cut into 24 pieces
• flour
• 1 t cumin

Instructions

1. Broil the tomatillos and onion until blackened. Puree the tomatillos, onion, 1/2 C cilantro, lime juice, garlic, and jalpeno. Season to taste, then cool.
2. Season the fish with salt, then dredge in flour and cumin. Pan fry in oil.
3. Plate a tortilla, top with fish, then garnish with salsa and remaining cilantro and serve.

Source: Cooking Light 2004, pg 85

Contributed by: Skip