INGREDIENTS
1
bass (or other white fish)
1 tbsp
extra-virgin olive oil
1/2 tsp
chili powder
1/4 tsp
salt
1
corn tortilla
1/2
avocado, sliced thinly
1/2
Napa cabbage leaf, shredded
1
tomato, chopped
1
red onion, chopped
1
jalepeno, chopped
1 tsp
minced fresh cilantro
1
lime wedge
1
pickled jalepeno, sliced lengthwise