Ingredients:
For the slaw:
- 1 cup finely shredded red cabbage
- 4 cups finely shredded green cabbage
- 3 Tbs. chopped fresh cilantro
- 1/4 cup chopped green onions
- 2 Tbs. fresh lime juice
- 1/2 tsp. sugar
- 1/2 tsp. kosher salt, plus more, to taste
- 1/8 tsp. cayenne pepper, plus more, to taste
For the tacos:
- Canola oil for brushing
- 1 lb. firm white fish fillets such as cod, snapper or mahi mahi
- Kosher salt and freshly ground pepper, to taste
- 12 corn tortillas
For serving:
- Lime wedges
- Sour cream
- Cilantro sprigs
- Hot sauce
Directions:
To make the slaw, in a large bowl, combine both cabbages, the cilantro, green onions, lime juice, sugar, salt and cayenne and mix well. Let stand at room temperature for 20 minutes, then taste and adjust the seasoning. For the best flavor, cover and refrigerate for about 1 hour before serving.
Prepare a medium-hot fire in a grill and oil the grill rack.
Lightly brush the fish on both sides with oil and then season both sides with salt and pepper. Place on the grill rack and cook, turning once, until browned on both sides and opaque throughout, 3 to 4 minutes on each side. Transfer to a plate and divide into 12 equal pieces, removing and discarding any errant bones.
Meanwhile, wrap the tortillas in aluminum foil and place on the grill to warm while the fish is cooking, turning occasionally. To assemble each taco, place a warm tortilla on a plate, top with a piece of fish, a squeeze of lime, a little slaw, a dollop of sour cream, a cilantro sprig and a few drops of hot sauce. Serves 4 to 6.
Adapted from Williams-Sonoma Family Meals, by Maria Helm Sinskey (Oxmoor House, 2008).