GRILLED FISH TACOS WITH JALAPEÑO CABBAGE SLAW

 Grilled Fish Tacos with Jalapeño- Cabbage Slaw

 Yield

Makes 4 servings

  We surround these savory Grilled Fish Tacos with our zesty Jalapeño-Cabbage Slaw that add flavor and crunch to each bite.

Ingredients

2 tablespoons olive oil

1 garlic clove, minced

1/8 teaspoon salt

1/8 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

4 (6-ounce) meaty fish fillets such as halibut, salmon, or mahi mahi

8 corn tortillas

How to Make It

Step 1 Preheat grill to medium-high heat (350° to 400°). Combine first 5 ingredients in a small bowl; brush onto fish fillets.

Step 2 Grill fish 5 minutes on each side; grill tortillas 30 seconds on each side. Flake fish into bite-size pieces. Place Jalapeño-Cabbage Slaw on tortillas; top with fish. Serve tacos with lime wedges.

 Jalapeño-Cabbage Slaw

Lime wedges

Jalapeño-Cabbage Slaw

 Yield

Makes 4 cups

  Full of flavor and crunch, serve Jalapeño- Cabbage Slaw for a zesty side dish or topping to your favorite fish tacos.

Ingredients

1/2 teaspoon lime zest

1/4 cup fresh lime juice

2 tablespoons light olive oil

1 1/2 teaspoons ground cumin

1 teaspoon sugar

1/2 teaspoon salt

4 cups thinly shredded red cabbage

1 carrot, cut into thin strips

1 jalapeño pepper, sliced

1/2 cup fresh cilantro leaves

How to Make It

Combine first 6 ingredients in a large bowl. Stir in remaining ingredients. Let stand, stirring occasionally, 10 to 15 minutes before serving.