Preparation:

Dice tomatoes, green chiles and green onions. Shred cabbage and, cut lemons and limes into wedges, set aside for later use.

Cut fish into long strips and season with salt and pepper, sauté in a pan until no longer opaque. Add tomatoes, green chiles, green onions, and cook.

Remove from heat before vegetables wilt. Heat tortillas until they become soft and pliable. Spoon fish mixture onto tortilla, fold, and garnish with cabbage, lemon and lime wedges, and the salsa of your choice.

Makes: 4
Source:
Submitted by: Recipe Group Member
Date:

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