2 fillets of tilapia cut in half lengthwise, pan sauted (about 12 oz total)
1/2 cup diced yellow onions
2 T minced garlic
2 T or to taste minced fresh chilies (serrano or jalapeno)
1 1/2 cup medium diced tomatoes
4 T rough chopped cilantro
lime juice from 1 whole lime - about 2 T
3 cups finely shredded red cabbage
Cut the tilapia fillets in half length wise, brush with olive oil, sprinkle with salt and pepper and place fillets in a dry hot non-stick skillet to cook. The thinner pieces will cook faster, depending on the thickness, 2-4 minutes per side. Since the fish is brushed with oil, no additional oil is necessary in the pan. Set fish on the side.
In the same pan, saute onions, garlic and chilies for about 2 minutes. Add tomatoes, toss to heat through and turn off heat.
Add to pan fresh cilantro, lime juice, salt and pepper.
Toss, taste and adjust seasoning if needed.
Crumble fish into the pan and GENTLY toss so the fish does not fall apart.
On top of an open flame, toast the corn tortillas. Keep the toasted tortillas under a damp paper towel so that they remain
soft and pliant.
Place the finely shredded red cabbage in ice water for about 2 minutes and strain. This will help set the color and crisp up the cabbage.
Assemble the tacos by laying 2 tortillas down, sprinkle about 1/4 cup red cabbage, then top with fish tomato filling.