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Heat 1 tablespoon olive oil in a skillet over medium high heat. Add fish filets and cook according to package instructions.
Thinly slice the cabbage, endive, and red onion. Quarter the cherry tomatoes.
In a medium bowl, add cabbage, endive, pomegranate seeds and onions. Squeeze in the juice from lime. Add 1 tablespoon olive oil and season with salt and pepper. Toss to combine. Add tomatoes to a separate bowl and season with salt and pepper.
Warm up the tortillas in a skillet over medium high heat.
To assemble the tacos, break fish filets into small pieces and place in a tortilla. Top with the slaw, tomatoes, and cilantro. Serve with lime wedges.
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