Add the tomatoes, jalapeno, shallot, cilantro, lime juice, and lime zest to a bowl. Mix to combine and season with salt and pepper. Set aside.
Add the olive oil to a large saute pan over medium high heat. Season the fish with the Mexican seasoning (quick Mexican seasoning: ½ tsp chili powder, ½ tsp cumin, ¼ tsp paprika, ¼ tsp salt, ¼ tsp pepper, ⅛ tsp garlic powder, ⅛ tsp onion powder, ⅛ tsp oregano).
Add the fish to the pan and cook until cooked through and flaky, about 4-5 minutes.
Once cooked through, break apart into chunks within the pan and remove from heat. Heat the tortillas either in the oven or the microwave until soft. Slice your avocado and cabbage.
Add the fish to the tortillas and top with cabbage, avocado, and the tomato mixture. Serve with lime wedges.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!