Source: La Placita Cafe, Tucson, Arizona

Serves 4 to 7

1 pound white fish
2 tomatoes
1 bunch green onions
1/4 pound green cabbage
1 package of 12 corn tortillas
3 roasted and peeled green chiles
2 lemons
2 limes
Salt and pepper to taste

Dice tomatoes, green chiles and green onions. Shred cabbage and, cut lemons and limes into wedges, set aside for later use. Cut fish into long strips and season with salt and pepper, saut?in a pan until no longer opaque. Add tomatoes, green chiles, green onions, and cook. Remove from heat before vegetables wilt. Heat tortillas until they become soft and pliable. Spoon fish mixture onto tortilla, fold, and garnish with cabbage, lemon and lime wedges, and the salsa of your choice.