Fish Taco Salad Bowls

Fish Salad Bowls:

• 5 large flour tortilla shells
• 1 lbs white fish I used tilapia and cod, firm, cut into 1 inch pieces, 454 grams
• 1 tbsp avocado oil or canola oil
• 1 small lettuce romaine or iceberg, shredded
• 1/4 small cabbage red or green, shredded
• 2 medium carrot finely chopped or shredded
• 1 pint cherry tomato halved
• 2 medium green onion thinly sliced
• 1 medium avocado peeled and sliced
• 1/4 cup cilantro chopped, fresh
• 2 small-medium lime juiced
• 1 jalapeño optional, thinly sliced
• 2 tsp olive oil

Taco Seasoning*:

• 1 tbsp chili powder (this powder is quite mild in Canada, if you're outside of N. America I'd recommend being cautious with how much you add)
• 1 tsp salt kosher or fine sea salt
• 1 tsp cumin
• 1 tsp oregano dried
• 1/2 tsp smoked paprika sweet
• 1/4 tsp garlic powder
• 1/4 tsp onion powder