Fish and Shrimp Tacos

Step 1

In a medium bowl, toss the 2 cups shredded cabbage with the juice of 1 lime and a pinch of salt. Set aside to pickle while you cook.

Step 2

Pat the 1 lb fish and 0.5 lb shrimp dry. Season with salt and pepper. Heat 2 tbsp oil in a large skillet over medium-high.

Step 3

Add the fish and shrimp in a single layer. Cook until golden and cooked through, about 3-4 minutes per side for fish, 2-3 minutes for shrimp. Remove and flake fish into chunks.

Step 4

Warm the 8 corn tortillas in a dry skillet over medium heat, about 30 seconds per side, until soft and pliable.

Step 5

Fill each tortilla with fish and shrimp, top with pickled cabbage and fresh cilantro. Serve with lime wedges from the remaining lime.