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  • 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
  • 1 lb Fish filets or sub Tempeh
  • 1 teaspoon chili powder
  • 8 6- inch corn tortillas
  • Sliced radish for garnish optional


  • Combine first 4 ingredients in a large bowl. Add juice, 1 tablespoon oil, and 1/4 teaspoon salt; toss well to combine.
  • 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.
  • 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.
  • Garnish with a few thin radish slices