Fish tacos with red cabbage slaw

Red cabbage slaw and tomatillo-avocado relish serve as perfect accompaniments to this traditional Mexican dish.

mexican food 311 corrected (photo credit: Fernando Salazar/Wichita Eagle/MCT)
mexican food 311 corrected
(photo credit: Fernando Salazar/Wichita Eagle/MCT)
Tomatillo-Avocado Relish2 large tomatillos, husked and rinsed and diced (I used a large, regular tomato)1 ripe Hass avocado, halved, pitted and diced1 or 2 jalapenos finely diced (optional)2 limes, juiced (I used lime juice)Extra-virgin olive oil1/4 cup freshly chopped cilantro leaves
Red Cabbage Slaw1/4 cup lemon juice1/4 cup orange juice2 tablespoons Dijon mustard2 tablespoons clover honey1/4 cup freshly chopped basil leavesSalt and freshly ground black pepper1/2 cup canola oil2 cups finely shredded napa cabbage (I used bagged, it was fine)2 cups finely shredded red cabbage (I used bagged, it was fine)
Fish3 (8-ounce) red snapper or mahi mahi fillets (I used 10oz. tilapia…it was delicious)Canola oilSalt and freshly ground black pepper1/4 cup reserved dressing, from the slaw8 (6-inch) flour or corn tortillasCilantro leaves
For the relish:Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl. Drizzle with a little olive oil, add cilantro and season with salt and pepper, to taste. Let sit at room temperature for 15 minutes before serving.
For the slaw:Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper, to taste, in a blender and blend until smooth. With the motor running, add the oil until emulsified. Reserve 1/4 cup of the dressing for the fish.Combine the cabbage in a large bowl; add half of the dressing and toss to coat. Add more dressing and salt and pepper, if needed.
For the fish:Preheat the grill to high or grill pan over high heat. (I used my regular fry-pan to sauté)Brush both sides of the fish with oil and season with salt and pepper, to taste. (I added some lime juice, as well). Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the reserved dressing. Let cool slightly, then using a fork, flake into large pieces.Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side. Transfer the tortillas on a flat surface and fill the center of each with some of the fish, red slaw, and relish…fold and eat.