Underneath the cabbage, tomatoes, onion, and salsa verde there is a fish fillet and a corn tortilla. This is my version of a taco, a whole bunch of things piled on a tortilla. Folding a tortilla up and eating it out of hand means that the whole experience happens too quickly. I like my dinners to last longer than a few minutes!
The fish we used was talapia that John roasted in the oven. I sauteed some red bell peppers, poblano peppers, and onions and then put half of that mixture in a can of black beans and the other half in cauliflower rice and white rice. The rices and beans also had half of a can of Rotel, a healthy dose of cumin, and some cilantro. This was an easy and fun dinner with everyone choosing the toppings they liked best.