Johnny Carino's Fish Tacos | Emerils.com

Ingredients

• 2 pounds mild, white-fleshed fish, cut on bias to 1/2-by-1/2 inch squares
• 1/4 cup olive oil
• 2 teaspoons minced garlic
• 2 teaspoons ground cumin
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• Salt and pepper to taste
• 12 flour tortillas
• 12 corn tortillas
• 1/2 cup chopped cilantro
• 2 cups shredded purple cabbage
• 1/2 cup fresh pico de gallo