Fish Tacos

Name: Fish Tacos
Ingredients: 4 cups very thinly presliced 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 extravirgin olive oil, divided; 1/2 teaspoon salt, divided; 1 pound tilapia fillets; 1 teaspoon chili powder; 8 (6-inch) corn tortillas

10 ingredients

3 steps

Ingredients

4 cups very thinly presliced 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 extravirgin olive oil, divided
1/2 teaspoon salt, divided
1 pound tilapia fillets
1 teaspoon chili powder
8 (6-inch) corn tortillas

Directions

1

Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
2

Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
3

Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.