Quick Fish Tacos
organic corn tortillas
of your choice (for these vegetarian ones I used Gardein fillets)
cut into little florets
organic red cabbage
or 1/4 of a large one, shredded finely
organic green onions
or manchego cheese, peeled with a vegetable peeler into thin strips or grated
halved or quartered to share
in a squeeze tube, or use kewpie mayo
Cook your fish pieces to your liking and keep warm.
In a small frying pan, saute the broccoli in a little olive oil and garlic until cooked through (but still retains some bite) and browning in places.
Toast your corn tortillas in a hot frying pan until warm, pliable, and beginning to char in places.
Serve with bowls of fresh shredded cabbage, sliced onion, sauteed broccoli, grated parmesan/manchego and limes for squeezing over.
Drizzle each portion with the mayo and your favourite hot sauce.