Tue May 3, 2016
4 cups very thinly pre-sliced green cabbage
1 cup chopped plum tomatoes
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
5 teaspoons olive oil
1/2 teaspoon salt
1 pound tilapia fillets
1 teaspoon chili powder
8 (6-inch) corn tortillas
In a large bowl, combine the cabbage, tomatoes, green onions and cilantro. Add in the lime juice, 3 teaspoons of olive oil and ¼ teaspoon of salt. Stir well until evenly mixed.
In a large skillet heat the remaining olive oil on high heat. Evenly sprinkle fish with chili powder and remaining salt. Cook fish in skillet for 4 minutes each side. Once cooked remove fish from skillet and cut into small bite-sized pieces.
Scoop a spoonful or two of the cabbage mixture onto the tortillas, place fish on top of the mixture and enjoy.