Ingredients
2 tsp. garlic powder
2 tsp. smoked paprika
1/2 chili powder
1 lb. red snapper or tilapia, cut into 1-inch-thick strips
1 c. shredded red cabbage
1/4 c. chopped cilantro
1/2 c. lime juice
2 Tbsp. olive oil
8 corn tortillas
1 avocado, sliced
Directions
-
1. In a medium bowl, mix the garlic powder, paprika, chili powder, and ½ tsp each kosher salt and black pepper. Add the fish and toss to coat well.
-
2. In a separate medium bowl, combine the cabbage, cilantro, and lime juice. Season with salt and set aside.
-
3. In a large cast-iron skillet over medium-high, heat the oil. Add the fish and cook until the underside is slightly golden around the edges, about 2 minutes. Flip the fish and cook till cooked through, 30 seconds to 1 minute. Transfer the fish to a plate.
-
4. Give the pan a rinse and a wipe; return it to medium-high heat. Heat the tortillas. a minute a side, in two batches. Divide the fish, cabbage, and avocado among the tacos.
