6 soft tortillas, taco sized
2 whitefish fillets like North Atlantic COD, thawed and dried with a paper towel
Olive oil
Shredded red cabbage
Red onion, thinly sliced
Sweet peppers, julienned
Wrap the tortillas in aluminum foil and heat at 350° for 10 minutes or until warm.
Brush the whitefish with olive oil on both sides. Cover with Southwestern spice mix on both sides and rub the spices into the fish.
Heat a grill pan on medium high heat. When the grill pan is hot add the seasoned fish and cook for 4 minutes, flip the fish and cook for 4 minutes on the other side. Continue cooking until flaky. Cut the fish into pieces roughly the length of the tortilla shells.
On each tortilla shell place ⅙ of the fish topped with red cabbage and lime crema. Add onion, sweet peppers or guacamole as desired.