INGREDIENTS
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4 cups very thinly presliced green cabbage
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1 cup chopped plum tomatoes
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1/3 cup thinly sliced green onions
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1/4 cup chopped fresh cilantro
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2 tablespoons fresh lime juice
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5 teaspoons extravirgin olive oil, divided
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1/2 teaspoon salt, divided
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1 pound tilapia fillets
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1 teaspoon chili powder
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8 (6-inch) corn tortillas