Tilapia Cabbage Tacos with Salsa Verde

• tilapia filletpatted dry24 oz
• corn tortilla12
• green cabbagethinly sliced12 oz
• red onionthinly sliced6 oz
• garlicminced1 clove
• greek yogurt1 cup
• salsa verde8 tbsp
• rice vinegar4 tsp
• extra-virgin olive oil4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp
• red pepper flakes1/4 tsp

Instructions

1. 1Thinly slice the cabbage and red onion, and mince the garlic. Stir the cabbage and half of the red onion with the rice vinegar and a small pinch of salt; let it stand while you cook.
2. 2Stir the Greek yogurt, salsa verde, half of the garlic, and a pinch of black pepper together. Taste and adjust with salt or a little more rice vinegar.
3. 3Pat the tilapia dry without rinsing it. Season both sides with the kosher salt, black pepper, and red pepper flakes. Wash the board, knife, and hands with soap and water before touching anything else.
4. 4Warm the olive oil in a skillet over medium heat until shimmering. Add the remaining red onion and garlic, season lightly with salt, and cook 2-3 minutes, until softened and fragrant.
5. 5Add the tilapia and cook 3-4 minutes per side, until it flakes easily and the thickest part reaches 145°F (63°C). Transfer it to a clean plate and break it into large pieces.
6. 6Warm the tortillas in the skillet for 30-60 seconds per side, until flexible and lightly toasted. Fill them with the cabbage mixture and tilapia, then spoon the yogurt salsa verde over the top.