4 (4-ounce) tilapia fillets
1/4 cup canola oil
1 lime, cut into 4 wedges
1 tablespoons ancho chili powder
2 jalapeños, chopped and divided
4 plum tomatoes, chopped
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro leaves
1 garlic clove
Pinch of salt
Olive oil cooking spray
8 soft (6-inch) corn tortillas
1/4 small head of cabbage, shredded
- Place fish in a baking dish and squeeze three wedges of lime over it. Whisk together the oil, chili powder and half of the chopped jalapeno, and pour over the fish. Let marinate for 15 minutes while you make the salsa.
- In a small bowl, toss together the tomatoes, onion, cilantro, garlic and remaining jalapeno and lime juice.
- Heat a large skillet over medium-high heat. Sprinkle fish with salt. Coat pan with cooking spray. Add fish to pan; cook for 2 minutes. Turn fish over; cook for 1 minute.
- Working with one at a time, heat tortillas over medium-high heat directly on the eye of a burner for about 20 seconds on each side or until lightly charred. Arrange half of a tilapia fillet on each tortilla and garnish with cabbage and salsa.