Juice of 1 large orange or 2 small oranges (approx. ½ cup)

Juice of ½ lime (reserve the other half of the lime for serving)

3 Tbsp olive oil, divided

1 tsp ground cumin

½ tsp sea salt

4 tilapia fillets, cut into large chunks

4-8 large green cabbage leaves (use 8 if you want to double-up the leaves)

½ red onion, diced

1 avocado, sliced

optional: kosher flake salt and chopped cilantro for sprinkling on top



Mix orange and lime juices, 2 Tbsp olive oil, cumin, and salt in bowl. Add tilapia chunks. Nestle tilapia chunks into the marinade. Marinate in refrigerator for 4-6 hours, turning once (be gentle).

When ready to eat, heat remaining 1 Tbsp olive oil in skillet over medium-high heat. When pan and oil are hot, add fish chunks. Gently nudge them around until they are in a single layer in your skillet (not all piled up in the middle). When in a single layer, pour remaining marinade over the fish. Let simmer, turning only once, until cooked through — approximately 8-10 minutes total cooking time. Note: If you turn the fish more than once the fish chunks will break up into small pieces.

To serve: If you are good at taking leaves off a head of cabbage, you may only need 4 leaves to make 4 large taco wraps. If you shred the heck out of your leaves when you try to take them off the head (like happens to me), layer 2 green cabbage leaves on top of each another to make one large taco wrap.

For each taco wrap, place ¼ of the fish chunks on the cabbage. Top with diced onion and avocado slices. Finish each wrap with a squeeze of lime and a sprinkle of kosher flake salt and chopped cilantro (if desired).