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1
Place the tilapia fillets in a shallow dish.
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2
Sprinkle with the cumin, salt, pepper, and garlic.
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3
Pour the juice of 2 limes over the top and refrigerate for 15 minutes.
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4
While the fish marinates, combine the kohlrabi, loquats, and shallots in a small bowl.
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5
Toss with the juice of 1 lime and set aside.
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6
Cut the remaining lime into wedges and set them aside.
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7
Heat a grill pan over medium-high heat.
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8
Cook the fish about 3 minutes on each side or until cooked through (cooking time may vary depending on the thickness of the filletit will flake easily when done).
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9
While the fish cooks, heat corn tortillas over an open burner, about 20 seconds on each side or until warmed and softened but without scorching.
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10
Transfer them to a tortilla warmer or place between two warmed kitchen towels until ready to serve.
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11
When the fish has cooked through, transfer to a bowl and break it up into small pieces with a fork.
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12
Spread the fish evenly over the tortillas (double them up, 2 tortillas per taco), top with the slaw, and sprinkle with cilantro.
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13
Serve with lime wedges.
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14
Notes: If loquats are out of season, try substituting another in-season fruit such as peaches or mango.
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15
The slaw can be made ahead and refrigerated until ready to use.
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16
To add some spice to this, add 1 finely minced, seeded jalapeno.
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17
Adapted from chow.com.
