Fish Tacos

Ingredients

• 2 lb mild, white-fleshed fish, cut on bias to ½" x ½" squares
• ¼ cup olive oil
• 2 tspn minced garlic
• 2 tspn ground cumin
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• salt and pepper, to taste
• 12 flour tortillas
• 12 corn tortillas
• ½ cup chopped cilantro
• 2 cups shredded purple cabbage
• ½ cup fresh pico de gallo

Preparation & Cooking Instructions

1. Marinate the small fish slices in the refrigerator in the olive oil, garlic, cumin, peppers and onions for a minimum of 6 hours.
2. When ready to serve, cook the fish quickly in a hot sautépan, seasoning with salt and pepper.
3. Warm the tortillas. Set a flour tortilla on a dish, followed by a corn tortilla.
4. Spoon fish slices onto the tortillas, followed by chopped cilantro and then by shredded cabbage. Top with pico de gallo.