1/2 Onion (chopped)
Fresh Cilantro (chopped)
1 Chile Pepper (use whatever you like. I used an ancho chili. Go as hot or mild as you like)
1 TBSP Lime Juice (divided)
1 LB Fish (again, use any flaky, white fish you like. We had whiting in the freezer and it worked great.)
1 TBSP Canola Oil
1 cup Red Cabbage (shredded)
8 (6 inch) Corn Tortillas
Peel and cut up the Oranges. You can get super fancy and slice away all the pith if you want. I didn't. I just cut it up into little pieces. See the photos below.
Add Oranges, Cilantro, Chili Pepper, a little Salt, and Lime Juice to a bowl and mix.
Sprinkle both sides of the Fish with Blackened Seasoning. Heat Oil in a large skillet over Medium-High heat. Add the fish and cook until flaky. Flip it frequently.
Transfer to a plate when done and break it apart.
Heat the Corn Tortillas in the same skillet following the directions on the package.
Make a dang taco! Lay the Fish, Orange Salsa, Red Cabbage, and any leftover Cilantro on the Tortilla and top with Valentina's.