Fish Tacos

By akselden

Ingredients

• 8 (6") four tortillas
• 8 tilapia fillets, rinsed in cold water, patted dry , cut in half lengthwise
• 3 tbsp. Kowalski Extra Virgin Olive Oil, divided
• 1 tbsp. chili powder
• 1 tsp. chopped garlic
• 1 tsp kosher salt
• 1/4 cup dry white wine
• shredded red cabbage
• shredded green cabbage
• Pepper Avocado Salsa

Preparation

Step 1

Heat tortillas, one at a time, in a large skillet, over medium high heat until softened (about 30 seconds per side) Wrap in slightly moistened dish towel to keep warm and soft. Brush tilapia fillets with 2 tbsp. olive oil; rub with chili powder. Heat remaining tbsp. olive oil and garlic in a large skillet over medium high heat. Arrange fillets in hot skillet; season with salt. Cook 5 min. turn. Add wine, continue cooling until tilapia is no longer opaque. (3-5 min) depending on thickness of fillets. To serve: Place one piece of tilapia on each warm tortilla; top with cabbage and pepper avocado salsa. Fold in half; serve immediately.