Johnny Carino's Fish Tacos

Ingredients

2 pounds mild, white-fleshed fish, cut on bias to 1/2-by-1/2 inch squares
1/4 cup olive oil
2 teaspoons minced garlic
2 teaspoons ground cumin
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 yellow onion, thinly sliced
Salt and pepper to taste
12 flour tortillas
12 corn tortillas
1/2 cup chopped cilantro
2 cups shredded purple cabbage
1/2 cup fresh pico de gallo

Instructions

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.