Fish Tacos With Cabbage Slaw

• 4 cups very thinly presliced green cabbage
• 1 cup chopped plum tomatoes
• 1/3 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 5 teaspoons extravirgin olive oil, divided
• 1/2 teaspoon salt, divided
• 1 pound tilapia fillets
• 1 teaspoon chili powder
• 8 (6-inch) corn tortillas

1. Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
2. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
3. Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.
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very, tomatoes, green onions, fresh cilantro, lime juice, extravirgin olive oil, salt, tilapia, chili powder, corn tortillas

Taken from www.myrecipes.com/recipe/fish-tacos-with-cabbage-slaw (may not work)