Ingredients

The following ingredients have 4 Servings
  • 1 teaspoon olive oil 
  • 1/2 small white or yellow onion (chopped)
  • 4 garlic cloves (minced or pressed)
  • 2 Roma or on-the-vine tomatoes (seeded and chopped )
  • 1 jalapeno pepper (seeded and finely diced)
  • 1 pound flounder (tilapia, or other mild white fish fillets, rinsed and patted dry )
  • 1 teaspoon kosher salt 
  • 6-8 cranks fresh-ground black pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoons fresh lime juice (from 1-2 limes)
  • 1-2 tablespoons cilantro leaves
  • 3/4 cup shredded red cabbage
  • 1-2 tablespoons cilantro leaves
  • 1 teaspoon lime juice
  • 1/2 teaspoon kosher salt
  • tortillas
  • sliced avocado or guacamole
  • lime wedges and cilantro (optional garnish)

Instruction

  • Make the Fish. In a large skillet, warm olive oil over medium-high heat, then add the onions. Cook 3-4 minutes, stirring often. Add garlic and cook for about 1 minute, just until fragrant. Add tomatoes, jalapeno, and lime juice. Cook just until heated through, 1-2 minutes.
  • Season one side of the fish with a sprinkling of salt, pepper, and cumin. Add whole fish fillets to the skillet and cook for about 5 minutes, gently breaking up the fish into bite-sized chunks, until the fish is cooked through and the liquid in the skillet is slightly reduced. Be careful not to stir too aggressively or the fish will disintegrate. Sprinkle with cilantro and remove from the heat.
  • Make the Slaw. Toss cabbage together with additional cilantro, lime juice, and salt. Set aside to top tacos, as desired.
  • Assemble. Char or warm the tortillas briefly, then assemble tacos with fish, slaw, avocado, and more lime or cilantro, as desired. Enjoy!