YIELD: 4 servings 1 tsp. dried oregano leaves 1 tsp. chili powder 1/8 tsp. salt 4 pollock or tilapia fillets (about 1 lb.) 1 small bulb fresh fennel, very thinly sliced 2 Tbsps. lime juice 2 Tbsps. sour cream 1 Tbsp. chopped fresh cilantro 8 corn tortillas (6-inch) 2 plum tomatoes, sliced 1 seedless orange, peeled and sectioned 1. Mix oregano, chili powder and salt. Cut each fish fillet in half lengthwise. Place in shallow glass dish. Coat fish on both sides with spice ...
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