Photo by Gwénaël Le Vot
Serves 6
¼ head of red or green cabbage
1 tablespoon cider vinegar
1 teaspoon kosher salt
1 ripe avocado
1 medium tomato
1 pound fish fillets (firm fish, such as cod or halibut)
Salt and pepper
Olive oil
12 corn tortillas
Salsa, store-bought or homemade
Lime wedges
Slice cabbage thinly, and put into a medium bowl. Sprinkle with cider vinegar and salt. Toss to combine, and set aside. Peel avocado, remove seed, and slice or chop avocado; set aside in a bowl. Chop tomato; set aside in a bowl.
Cut fish fillets into 12 portions, and season each piece with salt and pepper. In a large, nonstick skillet over medium-high heat, add and heat two teaspoons olive oil. Place fish in skillet. Cook until fish is opaque in color, about 1–2 minutes on each side. Do not overcook the fish. Transfer to a paper-towel-lined platter.
While fish is cooking, heat tortillas two at a time, in the microwave, for 40 seconds on top of a paper towel. Continue until all tortillas are heated. Cover; set on serving platter.
Set out tortillas, fish, tomato, avocado, cabbage and salsa so everyone can assemble their own tacos with their favorite toppings. Squeeze juice from lime wedges over tacos.