Fish Tacos with Spicy Slaw | Serves 4
2 tbl olive oil, plus more for grill
1 pound skinless firm, white fish fillets, cut into 3-inch pieces
1 small bunch cilantro, stems and leaves separated, roughly chopped
3 jalapenos | I sub'd mild red chilies as jalapenos, sliced thinlu
salt and pepper
2 tomatoes, seeded and diced
3 Napa cabbage leaves, shredded
1 small red onion, finely chopped
lime juice, plus wedges for serving
8 corn tortillas, toasted | We don't think you'll need these
sliced avocado, for serving
Smoky Seasoning Salt - There's a lot of this. You can save it for use with another dish.
Combine 1/4 cup coarse sea salt, 2 tablespoons grated lime zest, 2 teaspoons smoked paprika, and 1/4 teaspoon cayenne pepper.
1. Heat a grill or grill pan over medium-high heat. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper.
2. Grill fish and jalapenos until fish is opaque throughout, about 5 minutes.
3. In a medium bowl, combine tomatoes, cabbage, and onion. Season to taste with smoky seasoning salt and lime juice. You can add additional jalapenos.
Click here for the original recipe from marthastewart.com.