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Ingredients

　　Olive oil cooking spray

　　1 pound halibut fillets or steaks (or other firm white fish such as cod or catfish)

　　1/2 teaspoon ground cumin

　　1/2 teaspoon salt (preferably kosher), divided

　　1/4 teaspoon freshly ground black pepper, divided

　　8 small (6-inch) corn tortillas

　　2 pints strawberries, hulled and chopped

　　1 small green jalapeño chile, seeded and chopped

　　3 tablespoon chopped fresh chives

　　1 tablespoon fresh lemon juice

　　2 cups chopped napa cabbage

　　Heat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place fish on baking sheet, smooth side down (if fillets); coat with cooking spray; season with cumin, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stack tortillas, sprinkle with a few drops of water, and wrap tightly in foil. Cook fish and tortillas until fish is opaque and flakes easily with a fork but is still moist, and tortillas are hot, 10 to 15 minutes. In a bowl, combine strawberries, jalapeño, chives, lemon juice, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper; stir. Flake fish into big pieces; unwrap tortillas. Divide fish, strawberry salsa and cabbage evenly among tortillas. Fold and serve.

Nutrition Per Serving

　　3 grams fat (0 grams saturated)

　　25 grams carbohydrates

　　4 grams fiber

　　24 grams protein

　　#### Nutritional analysis provided by Self