1 lb Alaskan Pollock thawed and patted dry and cut into 2-3 inch pieces
2-3 TBS canola oil
1 tsp garlic powder
1 tsp chili powder
1 tsp ground cumin
¼ tsp salt
¼ tsp pepper
8 corn tortillas
½ head green cabbage thinly sliced
½ cup feta cheese, crumbled
Salsa, avocado, sliced tomatoes, jalapeno slices, sliced olives
Combine garlic powder, chili powder, ground cumin, salt and pepper in a small bowl. Coat each piece of fish in spice mix.
Heat skillet over medium high heat, brush with oil. Cook fish until opaque 2-3 minutes per side, set aside. Heat corn tortillas in skillet.
Serve with sliced cabbage, cheese, salsa, etc.