Rub the fish with chili and cumin powder, sprinkle with pepper and salt.
In a large sauté pan, heat the olive oil and cook the fish for 5 minutes, then flip it and cook for an additional 3 to 4 minutes.
Remove the fish from the pan and cut into strips. Divide the strips among the 8 tortillas, top with the pico de gallo sauce, sprinkle with some cilantro, and give each a squeeze of lime and a dollop of low-fat sour cream, if desired.
Subscribe to Dr. Oz’s newsletter and never miss the best content.
Get everything you need to live healthy and happy.
Click here to sign up.