Corn tortillas
1 filet per person of your favorite fish
raw cabbage (either shred yourself or buy ready-made for making coleslaw)
tomatoes
coarse salt
cracked pepper
olive oil
vinegar
lime or lime juice
Preheat oven to 425 and lay out your fish in a single layer.
Add a dash of olive oil, salt and pepper and lime juice
Bake 4-5 minutes and then flip and finish baking until they are flaking apart
Chop tomatoes and cabbage.
Coat tomatoes in vinegar and add a little salt and pepper.
Mix vinegar into the cabbage if desired.
When fish is ready, layer flaked fish, cabbage and top with tomatoes on a corn tortilla. Some people double them as the seasonings can leak through a single layer and leave it in tatters.
Another option is a creamy dressing and or salsa on top. Lime juice is also good!
I tried a pomegranate vinaigrette on the cabbage-I still have not found THE flavor I am looking for with fish tacos...but this was pretty good!
