1 red onion, finely diced
3 jalapenos, seeded and finely diced
3 medium tomatoes, seeded and finely diced
2 avocados, seeded, skin removed, and finely diced
1/3 cup chopped fresh cilantro
1 lime, zested and juiced
1/2 tsp. salt
Fish:
1 lime, zested and juiced
1 Tbsp. EVOO
2 tsp. ground cumin
2 tsp. chili powder
1 tsp. salt
14 oz. sole or tilapia fillets
Serving:
10-12 corn tortillas
2 cups finely shredded red cabbage
Put the salsa ingredients into a bowl and carefully stir to combine (FYI: the salsa can be made a few hours ahead, just remember to thoroughly cover the avocado pieces with the lime juice so they don't brown - ALSO, if you are making it ahead, don't add the salt until you are ready to serve).
Heat the broiler to high. Place the fish fillet on a baking sheet; add half of the seasonings to one side of the fillets, then flip and add the rest of the seasoning to the other side. Broil the fish for about 2-4 minutes on each side or until broiler has cooked the fish through (fish will be opaque and flaky). Let cook until easily handled, then break the fish up with your hands and place in a bowl.
Warm the tortillas under the broiler (place on a baking sheet and broil until starting to bubble and brown, then flip and repeat for the other side.)
To serve, put some red cabbage on the bottom of the tortilla, followed by the fish, and top with the avocado salsa (add a bit more cilantro for a fresh bite).
*Original recipe courtesy of 300 Calories or Less! p.. 86
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