Easy Mediterranean Fish Tacos with Castelvetrano Salsa Verde – Mezzetta

Ingredients

• Fish Tacos
• 1.5 lbs. firm white fish, such as cod or halibut cut into large strips
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste
• 1/2 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 head red cabbage shredded
• 1/2 juiced lemon plus whole wedges for serving
• 8 corn tortillas warmed
• Castelvetrano Salsa Verde
• 1 cup Sliced Castelvetrano Olives
• 2 tablespoons Imported Non-Pareil Capers drained and chopped
• 1/2 cup Italian flat-leaf parsley minced
• 1/4 cup mint leaves minced
• 1/4 cup fresh basil leaves minced
• 1 lemon zested and juiced
• 1/2 cup extra virgin olive oil
• Good with Mediterranean Hot Sauce Sampler