Nothing says California/Baja like fish tacos. These are quick and easy!
1 clove garlic, minced
2 limes, juiced
Salt and pepper
4 c cabbage, shredded
8 oz scallions, slices thin
2 jalapeño, minced
1 tsp cumin
1 tsp chili powder
12 oz white fish
Preheat oven to 400.
In a large bowl combine garlic, cabbage, scallions, jalapeño, lime juice and 2 tbsp olive oil. Season with salt and pepper.
Whisk cumin, chili powder and 1/4 tsp salt. Rub over fish. Bake for 4 – 5 min per side, until cooked through. Flake fish.
Toast tortillas in a pan or over open flame.
Serve tortilla with slaw, fish and avocado.