Marinate the small fish slices in the refrigerator in the olive oil, garlic, cumin, peppers and onions for a minimum of 6 hours. When ready to serve, cook the fish quickly in a hot sauté pan, seasoning with salt and pepper. Warm the tortillas. Set a flour tortilla on a dish, followed by a corn tortilla. Spoon fish slices onto the tortillas, followed by chopped cilantro and then by shredded cabbage. Top with pico de gallo.
Serves 4, with 3 fish tacos per serving.