Directions

In a small bowl, combine onion and apple cider vinegar. Set aside to pickle for 20 minutes.

Meanwhile, in a medium bowl, mix together red cabbage, mayonnaise, and chili powder. Add in mango and mix lightly.

Season fillets with salt and pepper. Pour all 32oz. of the Capatriti® 100% Pure Olive Oil bottle into a large frying pan and heat on low*. Gently lower in seasoned fillets. Cook for approximately 3 – 5 minutes. Place fillets in medium sized bowl and shred. (Fish will practically fall apart on its own.)

On a warmed tortilla, layer the shredded fish and squeeze lime wedge over it. Top with slaw, pickled onions, and cilantro. Share.
*We used the whole bottle, but the amount of oil you need will vary depending on the size of your pan.