Fish Tacos with Cabbage Slaw

Ingredients

• 4 cups very thinly sliced green cabbage
• 1 cup chopped plum tomatoes
• 1/3 cup thinly sliced green onion
• ¼ cup chopped fresh cilantro
• 2 table spoons fresh lime juice
• 5 teaspoons extra virgin olive oil (divided)
• ½ teaspoon salt (divided)
• 1lb Fish filets or sub Tempeh
• 1 teaspoon chili powder
• 8 6-inch corn tortillas
• Sliced radish for garnish (optional)

Instructions

1. Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
2. Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle fish evenly with chili powder and remaining 1/4 teaspoon salt. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from heat, and cut fish into bite-sized pieces.
3. Warm tortillas according to package directions. Spoon about 1/4 cup cabbage mixture down the center of each tortilla. Divide fish evenly among tortillas; fold in half. Serve tacos with remaining cabbage mixture.
4. Garnish with a few thin radish slices

https://goodlifeorganics.org/fish-tacos-with-cabbage-slaw/