Fish Taco's with Cabbage Pico

These fish taco's are for sure the best I've ever had, and I was previously only interested in fried fish taco's... So you will have to try these asap!!! 


Here's the ingredients
Fish

1 lb of tillapia (my favorite) or cod fish (frozen is just great)

3 tablespoon of chili powder

3 tablespoon of cumin
2 teaspoon of sea salt
juice of 1 lime
olive oil for marinade and for cooking the fish

Rub the fish with olive oil and the lime juice and then pour the dry ingredients over and rub until coated evenly. Set aside in the fridge.

Pico

1/4 wedge of white cabbage chopped
2 roma or vine tomatoes chopped
1 medium yellow onion chopped
1/4 chopped cilantro


Mix these all in a bowl and add in the juice of 1 lime, 1-2 teaspoons sea salt, 1-2 teaspoons ground black pepper, and 2 teaspoons cajun seasoning. Stir well and cover and place in fridge.

Sauce


1/2 cup mayo
2 teaspoons chili powder
2 teaspoons cumin
dash of sea salt and pepper
1/4 wedge of lime juice
2 teaspoons agave syrup

Stir and cover in fridge. Cook the fish in a few tablespoons olive oil on medium in pan on cook top for about 3-5 minutes on each side. The fish should turn from translucent to white and flakey when it is finished cooking. Take out of pan and break into small chunks. Warm corn tortillas in microwave wrapped in wet paper towel for about 1 minute and use 2 corn tortillas for each taco for more stable taco's. Spoon a few spoonfulls of the sauce down and spread then layer on a few chunks of the fish, then top with the pico and finish with your favorite salsa and lime is optional. Delish!!!