1 cup grape tomatoes, chopped
1/2 cup cilantro, chopped
1/4 cup chopped jalapeno (I took most of the seeds out but for more kick, leave them all in)
1/2 sweet onion, chopped
1/2 teaspoon salt
3/4 cup light sour cream
1 1/2 tablespoons mayonnaise
2 cups red cabbage, sliced into narrow strips
1 tablespoon olive oil
1 pound tilapia fillets
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1/4 teaspoon cajun seasoning
8 mutli grain tortillas
1 cup shredded cheese
1 avocado, cut into thin long slices
Note: I don’t often measure when I cook, everything is done to suit my taste. All measurements listed are estimates.
1. For the salsa/pico de gallo: Cut the lime in half and combine tomatoes, cilantro, jalapeno, onion, 1/4 teaspoon salt, and squeeze the juice from one half of the lime juice in a bowl. Mix well.
2. In another bowl, combine & mix the sour cream, mayonnaise, lime juice from the other half of the lemon and mix. After thorougly mixed, toss and fold in the cabbage.
3. Heat olive oil in a large pan. Sprinkle tilapia with chili powder, cajun seasoning, garlic powder & black pepper. Cook 3 minutes and then turn them over cooking for 2 more minutes. The tilapia is done when it flakes with a fork.
4. Place 1/3 of a tilapia filet inside a torilla. Serve with salsa, cabbage sauce, avocado & shredded cheese and enjoy.
Rest assured, this is Chief’s plate, I only ate one taco with extra cabbage. My single taco looked lonely on the plate so I took a pic of his plate instead for presentation purposes.
After dinner, I made a huge salad consisting of Baby Greens, Radicchio & Whole Leaf Spinach topped with matchstick carrots, red peppers & red cabbage (all organic).