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Grilled Fish Tacos with Green Cabbage Salad
In this dish, lime juice and cilantro provide a burst of assertive flavor, with shredded cabbage offering a crunchy contrast to grilled fish fillets. A garnish of avocado acts as a creamy foil to the citrusy fish.
Our 42 Degrees South Sauvignon Blanc and other Crisp Medium-Bodied White Wines pair nicely with this recipe.
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Ingredients:
1 lb. skinless halibut or other firm white fish fillets, cut into strips about 3 inches long and 1 inch wide
2 tsp. Cajun spice mix
2 tsp. olive oil
1 tsp. salt, plus more, to taste
4 cups finely shredded green cabbage
1 tsp. sugar
1 small green chili, seeded and minced
2 green onions, white and light green portions, finely chopped
2 Tbs. finely chopped fresh cilantro
4 Tbs. fresh lime juice
Freshly ground pepper, to taste
2 avocados, pitted and peeled
8 to 10 fresh corn or small flour tortillas, warmed
2 tsp. Cajun spice mix
2 tsp. olive oil
1 tsp. salt, plus more, to taste
4 cups finely shredded green cabbage
1 tsp. sugar
1 small green chili, seeded and minced
2 green onions, white and light green portions, finely chopped
2 Tbs. finely chopped fresh cilantro
4 Tbs. fresh lime juice
Freshly ground pepper, to taste
2 avocados, pitted and peeled
8 to 10 fresh corn or small flour tortillas, warmed
Directions:
Put the fish in a bowl. Sprinkle with the Cajun spice mix, olive oil and 1/2 tsp. of the salt and turn the fish to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours. Remove from the refrigerator 15 minutes before grilling.
Prepare a medium fire in a grill.
In a bowl, combine the cabbage, sugar and the remaining 1/2 tsp. salt. Work the cabbage between your fingers to soften and moisten. Add the chili, green onions, cilantro, 2 Tbs. of the lime juice and several grindings of pepper and toss to mix well. Adjust the seasonings with salt and pepper. Set aside at room temperature to allow the flavors to meld.
In a small bowl, mash the avocados and stir in the remaining 2 Tbs. lime juice. Cover and refrigerate until ready to serve.
Arrange the fish in a single layer in an oiled grilling basket or on oiled heavy-duty aluminum foil. Place the basket on the grill or slide the foil onto the grill. Cook, turning the fish once, until it just starts to flake when prodded with a fork and is opaque throughout, about 2 minutes per side.
Divide the cabbage salad among the tortillas and top with the fish and a dollop of the avocado. Serve immediately.
Serves 4.
Adapted from Williams-Sonoma Eating by Color, by Georgeanne Brennan, Dana Jacobi & Annabel Langbein (Oxmoor House, 2007).
Prepare a medium fire in a grill.
In a bowl, combine the cabbage, sugar and the remaining 1/2 tsp. salt. Work the cabbage between your fingers to soften and moisten. Add the chili, green onions, cilantro, 2 Tbs. of the lime juice and several grindings of pepper and toss to mix well. Adjust the seasonings with salt and pepper. Set aside at room temperature to allow the flavors to meld.
In a small bowl, mash the avocados and stir in the remaining 2 Tbs. lime juice. Cover and refrigerate until ready to serve.
Arrange the fish in a single layer in an oiled grilling basket or on oiled heavy-duty aluminum foil. Place the basket on the grill or slide the foil onto the grill. Cook, turning the fish once, until it just starts to flake when prodded with a fork and is opaque throughout, about 2 minutes per side.
Divide the cabbage salad among the tortillas and top with the fish and a dollop of the avocado. Serve immediately.
Serves 4.
Adapted from Williams-Sonoma Eating by Color, by Georgeanne Brennan, Dana Jacobi & Annabel Langbein (Oxmoor House, 2007).
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