Fish Salad Bowls:

• 5 large flour tortilla shells
• 1 lbs (454 grs) firm white fish, cut into 1″ pieces (I used tilapia and cod)
• 1 tbsp avocado or canola oil
• 1 small head of romain or iceberg lettuce, shredded
• 1/4 small head of cabbage (red or green will work), shredded
• 2 medium carrots, finely chopped or shredded
• 1 pint cherry tomatoes, halved
• 2 medium green onions, thinly sliced
• 1 medium avocado, peeled and sliced
• 1/4 cup chopped fresh cilantro
• 2 small-medium limes, juiced
• 1 jalapeno, thinly sliced (optional)
• 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 kosher or fine sea salt
• 1 tsp cumin
• 1 tsp dried oregano
• 1/2 tsp sweet smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder