Ingredients:
- 1-2 lbs firm white fish. (tilapia, sea bass, cod, mahi-mahi)
Spice Rub:
• 1 ½ teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon granulated garlic
• 3/4 teaspoon kosher salt
• ½ teaspoon sugar (optional)
• ¼ teaspoon chipotle powder (or sub cayenne and a little smoked paprika)
Cabbage Slaw:
• 1 pound thinly sliced or shredded cabbage ( green and purple is nice)
• ½ teaspoon kosher salt, more to taste
• ¼ cup thinly sliced red onion, more to taste
• ½ cup chopped cilantro ( packed), ½ of a large bunch
• ¼ -½ of a jalapeño, finely chopped, more to taste
• ¼ cup fresh lime juice, more to taste
• 2 tablespoon olive oil
• Garnishes: Lime wedges, avocado slices
Directions:
Preheat grill pan to medium high heat.
Rinse and pat dry fish. In a small bowl, stir fish rub spices together. Sprinkle all sides of fish with the rub ( you most likely will not need all). Set aside.
Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well.
Grease grill pan well before placing fish on it. Turn heat to medium. Grill each side a few minutes, letting grill marks develop and use a fish spatula to flip. Cook until desired doneness and squeeze with a little lime juice.
Assemble tacos by placing fish in the tortilla, top with slaw and an optional avocado slice.
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