Ingredients:
- 1 pound cod fillets (rinsed and patted dry)
- 1 teaspoon extra virgin olive oil
- 1 small onion (chopped)
- 4 garlic cloves (finely minced)
- 2 jalapenos (chopped, seeds removed for less heat)
- 2 cups diced tomatoes
- 1 red pepper (chopped)
- 1 orange pepper (chopped)
- 1/4 cup fresh cilantro (chopped)
- 3 tablespoons lime juice
- salt
- pepper
- 8 white corn tortillas (5-inch)
- 1 avocado (sliced)
- lime wedges
- shredded cabbage
- cilantro
Directions:
Heat olive oil in a skillet. Sauté onion until translucent, add garlic and cook until fragrant. Place cod on onion and garlic mixture; cook until flesh starts to flake. Add jalapeño peppers, tomatoes, red and orange peppers, cilantro and lime juice. Sauté over medium-high heat for about 5 minutes, breaking up the fish with the spoon to get everything mixed well; season to taste with salt and pepper. Heat tortillas on a skillet a few minutes on each side to warm (no oil needed). Serve a little over 1/4 cup of fish on each warmed tortillas with a slice or 2 of avocado, small handful of cabbage, squeeze of lime juice and more cilantro.
Nutrition Info per Serving:
Calories: 329 Protein: 19.5g Carbs: 37.9g Fat: 13g
