Ingredients
1lbfish fillets,like flounder or tilapia, rinsed and pat dried
1tspolive oil
1smallonion,chopped
4garlic cloves,finely minced
2jalapeño peppers,chopped, seeds removed for less heat
2cupstomatoes,diced
¼cupfresh cilantro,chopped
3tbsplime juice
kosher salt and pepper,to taste
8white corn tortillas
1mediumhass avocado,sliced
1cupcabbage,sliced
lime wedges,for garnish
cilantro,for garnish
Preparation
Heat olive oil in a large skillet over medium heat.
Sauté onion for about 4 to 5 minutes, until translucent. Add garlic and cook for 1 minute more. Mix well.
Place fish on the skillet and cook until the flesh starts to flake.
Add jalapeño peppers, tomatoes, cilantro, and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well. Season to taste with salt and pepper.
Meanwhile, heat tortillas on a skillet or directly over the flame of the burner for 1 to 2 minutes on each side to warm.
Serve a little over ¼ cup of fish on each warmed tortilla topped with cabbage, avocado, cilantro, and a squeeze of lime. Enjoy!
