Serves 4

(adapted from Epicurious.com)

Ingredients:

• ½ red onion, thinly sliced
• about 1 ½ cups red wine vinegar
• ¼ cup olive oil
• 1 ½ teaspoons chile powder
• 1 ½ teaspoons dried oregano
• ½ teaspoon ground cumin
• juice from 1 lime
• ¼ cup lightly packed cilantro leaves, chopped, plus more for garnish
• 1 jalopeno, stemmed, seeded and chopped
• 1 pound flaky white fish (cod, tilapia or mahi mahi), cut into strips
• Salt, to taste
• 8 fresh corn tortillas
• 1 cup shredded cabbage
• Sour cream (light, optional)
• Tomato salsa
• Guacamole
• Lime wedges

Marinate the Onion

Put the onion in a small glass bowl and cover with the vinegar. Set aside for at least 30 minutes. (keeps for several weeks)

Marinate the Fish

Pour the olive oil into another glass bowl. Add the chile powder, oregano, cumin, cilantro, jalopeno and lime juice. Mix well and add the fish. Allow to marinate for 20 minutes.

Cook the fish

Heat a non stick skillet over medium heat. Remove the fish from the marinade and place it in the hot pan. Season with salt, if desired. Cook the fish for 4 minutes, turn over and cook for another 2-5 minutes.  Mix in all the marinade that has stuck to pan. Set aside.

Heat the Tortillas

Place 4 of the tortillas on a plate between 2 damp paper towels. Microwave for 45 seconds. Place the warmed tortillas in a basket or on a plate and cover. Repeat with remaining 4 tortillas.

Assemble and Serve

Place a heaping spoonful of the fish onto the center of the tortilla. Top with the onions. Serve accompanied by the sour cream, salsa, cabbage and guacamole to add as desired. Use lime wedges as garnish with additional cilantro

ENJOY