Thursday, September 13, 2012

fish tacos with spicy slaw... 30 minutes

the goods:
2 tablespoons olive oil
1 pound skinless firm, white fish fillets, such as cod or striped bass, cut into 3 pieces
1 small bunch cilantro, stems and leaves separated, roughly chopped
3 jalapenos
2 tomatoes, seeded and diced small
1/2 small Napa cabbage, shredded
1 small red onion, finely chopped
lime juice, plus wedges for serving
8 corn tortillas, toasted
sliced avocado, for serving
smoky seasoning salt:
2 tablespoons cup coarse sea salt
1 tablespoons grated lime zest
1 teaspoon paprika
1/8 teaspoon cayenne pepper

Heat grill to medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side.

In a medium bowl, combine tomatoes, cabbage, and onion. Seed and finely chop grilled jalapenos and add to bowl. Season to taste with seasoning salt and lime juice.

Flake fish and divide among tortillas.

Top with slaw and serve with cilantro leaves, more seasoning salt, lime wedges, and avocado.

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