fish tacos
- 4 cod, mahi mahi, or talapia fillets
- 12 corn tortillas
- 1 tbsp canola oil
- 1 queso fresco or low fat mozzarella cheese
- 2 cup fresh pico de gallo
- 1/2 bag of fresh angel hair cabbage
- 1/2 avacado, peeled and sliced
- 1 lemon or lime slice for taste
- season fish to taste
- cook fish fillets in a pan with a tablespoon of canola oil for 3 to 4 minutes or until the fish begins to flake in the center.
- in a bowl combine pico de gallo and cabbage.
- heat tortillas until soft
- place 1/3 cooked fish in each tortilla.
- top with 1/4 of the pico de gallo mixture.
- add lemon or lime juice as needed for taste.
cod, corn tortillas, canola oil, queso fresco, cabbage, avacado, lemon
Taken from cookpad.com/us/recipes/335276-fish-tacos (may not work)