In The Kitchen With Ken: Fish Tacos
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Instructions
Coat the tilapia with extra virgin olive oil and fresh ground pepper. Cook in a skillet on medium-high heat for five minutes on each side. While the fish is cooking, cut up your red cabbage and add it to a bowl with the sour cream and lime juice and mix together well. Heat the flour tortillas until they are warm and soft. Once the fish is cooked, pull it off of the skillet. Place the flour tortillas on a plate. Add the fish, red cabbage and salsa. Fold and serve hot.
Cut up your tomatillos, peppers and garlic. Place in a cast iron pan with the pineapple slices and coat with a little extra virgin olive oil. Cook until they are slightly blackened on both sides. Remove and add to blender or food processor and blend.
