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

1. season fish to taste
2. 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.
3. in a bowl combine pico de gallo and cabbage.
4. heat tortillas until soft
5. place 1/3 cooked fish in each tortilla.
6. top with 1/4 of the pico de gallo mixture.
7. 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)