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