Ingredients

• 4 Tbsp. olive oil
• 3 cloves garlic, minced
• 1 small onion, diced fine
• 1 lb. fish
• 1 tsp. chili powder
• ¼ tsp. red pepper flakes, crushed
• Pinch of oregano
• ½ tsp. paprika
• 1 tsp. ground cumin
• 1 tsp. sea salt
• 1 tsp. black pepper
• 1 small bell pepper
• 1 cup fresh beet kraut
• 6-8 corn tortillas (or 4-6 whole wheat tortillas)
• sour cream

Directions

Heat oil in a skillet over medium heat. Add garlic and onions; sauté until just fragrant. Add the fish carefully. Lower the heat and fry the pork slightly.

In a small bowl, mix together the chili powder, crushed pepper flakes, oregano, paprika, cumin, salt, and pepper. Sprinkle mixture over the cooking fish and stir to coat thoroughly. Once the fish is seared in places and hot through, turn off the heat and cover the skillet.

Prepare the corn tortillas by slathering them with sour cream and then spooning them full of fish. Top with sauerkraut (spicy kraut is a treat on these tacos), and serve hot.