The Recipe:
The Slaw:
1/4 of a large head of cabbage, core removed and sliced thin
1/2 jalapeño pepper, diced
1/2 cup chopped green onions
juice of one lime
3 tablespoons light mayonnaise (I used a new version of Kraft mayo made
with olive oil that gets the seal of approval from Cooks Illustrated)
1 tablespoon seasoned rice vinegar (sherry vinegar would have been best but I was out)
pinch each sugar and salt
freshly ground pepper
The Fish:
3/4 lb fresh grouper fillets
juice and zest of one lime
1 tablespoon olive oil
Spanish seasoning rub/Old Bay or a Mexican seasoning blend plus a little oregano and garlic salt should work okay too–Old Bay always tastes pretty good to me)
freshly ground black pepper
Fresh Tomato Salsa
1 roma tomato, seeded and chopped
2 tablespoons fresh cilantro
1 tablespoon fresh lime juice
remaining jalapeño pepper
pinch salt
The Cilantro Cream
2 tablespoons chopped fresh cilantro
1/4 cup reduced-fat sour cream
1/3 jalapeño pepper, diced
1 tablespoon fresh lime juice
Fresh corn tortillas
Make the slaw early. This allows the flavors to blend–make it at least an hour before serving. Blend the lime juice, mayonnaise and vinegar in a large bowl. Add jalapeño, onion, salt, pepper and sugar. Toss with cabbage and let rest in refrigerator.
Season fish with lime juice, olive oil and spice blend. Marinate for 30 minutes, then grill for 3-6 minutes on each side with mesquite smoke for added flavor.
Mix all ingredients for Salsa together.
Blend ingredients for cilantro cream together, adding lime juice at the last minute.
Heat corn tortillas (I heated mine on the grill for about 30 seconds).
Gently flake fish into large chunks and divide among corn tortillas. (I used 5 tortillas). Top with slaw, drizzle with cilantro cream and sprinkle with fresh tomato salsa. Serve with tortilla chips. Serve any leftover slaw on the side.