6 brown rice tortillas (or any other of your choice)
1 cup shredded cabbage
2 medium radishes, thinly sliced
1 medium lime, cut into wedges
jalapenos, optional (for added spice)
Instructions
Sprinkle the fish with lime juice on both sides. Mix the chilli, garlic, onion powder and salt and pepper. Sprinkle over both sides of fish. Press the mixture to make sure it adheres to the fish. Put on plate, cover and let marinate in the refrigerator for 15 minutes to 1 hr.
Put the cornmeal in a medium shallow bowl.
Discard the marinade and dip fish in the cornmeal, turning to coat on both sides. Gently shake off excess. Using fingertips, gently press the coating so that it adheres to the fish.
In a large non stick skillet, coated well with the oil, heat over medium high. Cook fish for 4-5 minutes each side or until it flakes when tested with a fork.
Cut the fillets in half, or strips.
Warm tortillas.
Place fish in centre of tortilla. Spoon the salsa, and little sour cream (optional). Sprinkle with cabbage, radish, green onions, cilantro, jalapenos (optional). Serve with lime wedges.
Recipe by The Novice Housewife at https://novicehousewife.com/2016/05/22/tilapia-tacos/