Ingredients:
1 to 1 1/2 lbs mild fish such as tilapia or snapper--I used natural tilapia free of hormones, antibiotics
salt, pepper
chili powder
3 cloves of garlic, minced
2-3 tablespoons extra virgin olive oil
1/4 cabbage, shredded--I used organic green cabbage
3 small tomatoes, chopped
2 avocadoes, diced
3 lemons, 2 cut into wedges
a handful of cilantro, minced
corn and/or flour tortillas
Cholula or your favorite hot sauce or salsa
Start by getting all the veggies, garlic, and lemon prepped. Set aside on a platter.
Season the fish fillets with chili powder, salt, and pepper on both sides.
Place the olive oil in a pan over medium heat and add the three cloves of minced garlic to flavor the oil. Do not let the garlic burn or brown. When you smell the garlic, add the seasoned fish.
Brown the fish on both sides, and break into chunks approximately 2 inches by 2 inches after flipping the fish. Place on a warm platter.
Meanwhile, brown the tortillas and place on a plate between the folds of a towel to keep them warm. I like corn, most of the rest of my family likes flour.
