white fish of choice
- I recommend mahi mahi or red snapper
fresh lime juice
fresh pico (diced tomatoes, onions, jalapenos, and cilantro)
shredded purple cabbage
Drizzle 2 Tbsp oilve oil and lime juice over the fish and then sprinkle with salt, pepper, cumin, chili powder, and garlic powder.
In a skillet over medium heat, cook the fish (skin side down) in the remaining 2 Tbsp olive oil. Cook for about 3 minutes.
Turn the fish over and cook for an additional 3 minutes, or until it begins to flake away from the skin when pierced with a fork.
Flake away all of the fish off the skin in bite size pieces (then remove the skin from the pan) and mix together in the pan with all of the juice and seasonings for about 1 minute.
Serve in warm tortillas and garnish with options listed above.
This fish is also very tasty when drizzled with butter. I like to make a butter sauce with garlic powder, salt, and chopped cilantro added to the melted butter.