Servings: 3 to 4

1 pound fish 1 pound fish
2 medium limes, halved 2 medium limes, halved
1 clove garlic, finely chopped 1 clove garlic, finely chopped
¼ t. freshly ground cumin ¼ t. freshly ground cumin
¼ t. chili powder ¼ t. chili powder
2 T vegetable oil 2 T vegetable oil
Salt and pepper to taste Salt and pepper to taste
14 oz. cabbage, thinly sliced or coarsely shredded 14 oz. cabbage, thinly sliced or coarsely shredded
½ medium red onion, thinly slied ½ medium red onion, thinly slied
¼ C. coarsely chopped cilantro ¼ C. coarsely chopped cilantro
6 to 8 6" corn tortillas or a dozen street tacos 6 to 8 6" corn tortillas or a dozen street tacos
Garnishes - guacamole, salsa, sour cream, hot sauce Garnishes - guacamole, salsa, sour cream, hot sauce

Place fish in baking dish and squeeze half a lime over it. Add garlic, cumin, chili powder and 1 T oil. Season with salt and pepper. Turn fish to coat evenly and refrigerate for at least 15 minutes.
Slaw: combine cabbage, onion, cilantro and squeeze half a lime over it. Drizzle with 1 T. oil, season with salt and pepper, and toss. Taste and adjust seasonings
Warm tortillas in microwave or in a medium frying pan over medium-high heat, flipping to warm both sides. Keep warm until ready to serve.
Fish - can grill or pan saute. Want fish to be white and opaque on the bottom before flipping to cook other side. May take 2 to 3 minutes each side. Transfer fish to plate.
Assembling - can be done at the table. Break up fish into chunks and place some into taco. Top with slaw and garnishes of your choice.

Very healthy as long as you grill fish and don't use batter fried fish.  Very healthy as long as you grill fish and don't use batter fried fish.