Grilled Fish Tacos

Ingredients

• 1 pound* tilapia or cod fillets, (wild caught if possible)
• 1 tablespoon olive oil
• 2 tablespoons homemade fajita seasoning (without salt)
• 1 teaspoon kosher salt
• 3 cups shredded red cabbage (or a mix of red and green cabbage)
• 1 shredded or grated carrot (optional)
• 1 green onion
• 2 ½ tablespoons lime juice
• ¼ teaspoon each celery salt and kosher salt (or all kosher salt)
• 1 recipe Fish Taco Sauce (or Lime Crema, Cilantro Lime Crema, Chipotle Sauce or Spicy Mayo)
• 8 corn tortillas
• Chopped cilantro or lime wedges, for serving (optional)

Instructions

1. Grill the fish: Preheat a grill to medium-high heat (375 to 450 degrees Fahrenheit). Bring the fish to room temperature as the grill preheats.
2. Pat the fish dry with a clean towel. Rub it with the olive oil and sprinkle it with the kosher salt. Then cover it with the homemade fajita seasoning on all sides.
3. Grill the fish*** over indirect heat for 4 minutes, until it releases from the grates. Flip and cook another 2 to 4 minutes, until the internal temperature is 130 degrees (right when the fish starts to flake when pulled with a fork). When the fish is done, break it with a fork into bite sized pieces.
4. Make the sauce: Make the Fish Taco Sauce.
5. Make the slaw: Meanwhile, thinly slice the cabbage. Shred or grate the carrot (we used a handheld julienne peeler). Thinly slice the green onion. Place the cabbage, carrots and green onion in a bowl. Stir in the lime juice, salt and celery salt. Serve immediately with a slotted spoon. The slaw picks up moisture as it sits; if you plan to let it sit, make sure to serve with the slotted spoon to strain out the moisture.
6. Warm the tortillas: If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. Or, you can also wrap them in a foil packet and place them on the grill for a minute or two, until warm.
7. Serve: Assemble the tacos by topping the tortillas with slaw, grilled fish, and sauce. Top with chopped cilantro and a squeeze of lime.