1 (12 oz) bass (or other white fish)
1 tbsp extra-virgin olive oil
1/2 tsp chili powder
1/4 tsp salt
1 corn tortilla
1/2 avocado, sliced thinly
1/2 Napa cabbage leaf, shredded
1 tomato, chopped
1 red onion, chopped
1 jalepeno, chopped
1 tsp minced fresh cilantro
1 lime wedge
1 pickled jalepeno, sliced lengthwise

Heat grill or grill pan over medium-high heat. Lightly oil the grill or pan. Meanwhile, coat the bass in olive oil, chili powder and salt. Grill fish for 12 minutes, flipping once. Remove fish from grill or pan, raise heat and replace with tortillas, cooking until slightly charred. Slice fish widthwise and fan across tortilla. Top with shredded Napa, tomato, onion and jalapeno. Sprinkle with cilantro and serve with lime wedge and pickled jalapeno on the side. To eat, squeeze lime wedge over top and enjoy it best while warm.