Ingredients

The following ingredients have 4 Servings
  • 2 cups very thinly shredded cabbage (preferably Napa)
  • 1 red onion (halved and very thinly sliced)
  • 1 teaspoon minced seeded jalapeno pepper
  • 2 tablespoons cider or rice wine vinegar
  • 3 tablespoons vegetable or canola oil (divided)
  • Coarse salt and freshly ground pepper (to taste)
  • 12 6-inch corn or flour tortillas
  • 1 ½ pounds flaky white fish fillets such as Alaska rockfish or cod (cut into 1-inch pieces)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 clove garlic (finely minced)
  • 3 teaspoons lime juice
  • Diced avocado
  • Fresh cilantro leaves
  • Lime wedges
  • Tomatillo or regular salsa
  • Sour cream

Instruction

  • Toss the cabbage, onion and jalapeno with the vinegar and 2 teaspoons of the oil, and season generously with salt and pepper. Set aside.
  • Heat a large dry skillet over medium high heat. Heat the torillas one at a time, cooking for about 30 to 60 seconds on each side, until it is browned in spots and smells slightly toasty. Stack the tortillas on a plate as they are cooked, and repeat until all of the tortillsas have been toasted. Set aside.
  • Sprinkle the pieces of fish all over with the cumin, chili powder, and salt and pepper. Heat 2 tablespoons of the oil in the large skillet over medium high heat. Add 1/3 of the fish and sauté until almost cooked through, turning it as needed, about 5 minutes in all. The pieces may fall apart a little as you cook them; that’s perfectly fine. During the last minute of cooking each batch, add about 1/3 of the garlic and toss over the heat. Place the fish on a serving plate as it is cooked and sprinkle each batch with 1 teaspoon of the lime juice. Keep going, adding a bit more oil as needed, and then adding the fish to the same plate as it is cooked, until all of the fish is sautéed and sprinkled with juice.
  • Serve the fish with the toasted tortillas, cabbage slaw, and the toppings you like. Let everyone assemble their own tacos.