This is one of those recipes I trot out a couple of times a month because it just so easy. I prefer salmon or one of its "sidekicks" for the nutritional punch, but you really can use any kind of fish. And if you're in a pinch, store bought taco seasoning works just as well as mixing it yourself.
The shredded cabbage that is used (don't use lettuce) is from the broccoli family. If you top with kiwi-pineapple salsa this becomes one of those meals packed with SuperFoods.
1 pound salmon filet
2-3 T of taco seasoning
12 soft corn tortillas
olive or canola oil
Kiwi Pineapple Salsa (or any other salsa, fruit based is best)*
Sprinkle the salmon with taco seasonings and pre-heat oven to 325°. Then bake salmon about 20 minutes.
While fish is baking, in a small skillet, heat about a teaspoon oil over medium heat. Then drop in a corn tortilla, when it starts to bubble, turn it over. You want it to deepen in color but remain soft. Once oil is heated, it takes less than a minute per tortilla. Once tortilla is done, put on a plate lined with a paper towel and top with a paper towel. Repeat until done.
Great side sides: black beans cooked with more taco seasoning.
*If your kids don't like salsa or avocado, I mix up a bit of non-fat sour cream with some hot sauce and/or have shredded cheese on hand for them.