To make the pico de gallo
Combine all of the pico de gallo ingredients in a small mixing bowl.
To make the tilapia
Preheat grill or oven to medium heat (350°F). Coat a large piece of heavy duty or double lined aluminum foil with cooking oil spray. Cut tilapia into pieces that will fit into the size of the tortillas and arrange tilapia on the prepared foil. Combine olive oil, Southwest or Cajun seasoning, lemon zest and salt. Brush the oil mixture on the tilapia. Grill tilapia until opaque and flakes easily, about 8-10 minutes depending on the thickness of the fillets.
Fill the tortillas with the tilapia, cabbage, and pico de gallo. Serve with lemon wedges.
Recipe by Michelle Dudash, RDN, courtesy of Sunkist®.