4 cups green cabbage, thinly sliced
1 cup chopped plum tomatoes
1/3 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 tbsp. fresh lime juice
5 tsp. olive oil
1/2 tsp. salt
1 pound tilapia fillets
1 tsp. chili powder
8 corn tortillas
Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and
1/4 teaspoon salt; toss well to combine.
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.
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.
4 servings
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