1 cup (120 g) grated carrot

1 cup (85 g) green cabbage, thinly sliced

1/4 cup (10 g) chopped cilantro

2 tsp (10 ml) rice vinegar

1/4 tsp sugar

2 tbsp (30 ml) vegetable oil

4 green onions, cut into 1/2-inch (1.5 cm) slices

3/4 lb (340 g) white fish fillets (such as sole, tilapia, ocean perch or haddock)

6 soft corn tortillas, about 6 inches (15 cm) in diameter

Tomatillo salsa, to taste (see note)

Lime wedges

In a bowl, combine the carrot, cabbage, cilantro, vinegar, sugar and 1 tbsp (15 ml) of the oil. Season with salt and pepper. Set aside for 5 minutes or until ready to serve.

In a large non-stick skillet over high heat, sauté the green onions in the remaining oil until tender and golden brown. Transfer to a medium bowl.

In the same skillet over high heat, brown the fish fillets for 3 minutes per side or until the fish is cooked through. Season with salt and pepper. Using a fork, shred the fish into chunks. Add the fish to the green onions and toss gently to combine.

In the same skillet over medium-high heat, warm the tortillas in a bit of oil.

Spoon the fish mixture over the tortillas. Top with the carrot salad and tomatillo salsa. Serve with lime wedges.

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