Grilled-Fish Tacos with Radish-Cabbage Slaw
Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables. Chipotle chili powder is available at penzeys.com.
- 1 garlic clove, minced
- 1/2 teaspoon coarse salt
- 1/4 cup finely chopped fresh cilantro, plus leaves for serving
- 1 teaspoon chipotle chili powder, or regular chili powder
- 1 teaspoon dried oregano
- 2 limes, zested and juiced, plus 4 lime wedges for serving
- 1 teaspoon extra-virgin olive oil
- 4 red snapper fillets (5 ounces each), skin on
- 8 radishes, julienned
- 6 ounces green cabbage, finely shredded (2 cups)
- 3 scallions, julienned
- 1 firm, ripe Hass avocado, halved, pitted, and peeled
- 4 eight-inch flour tortillas
Mash garlic and salt into a fine paste using a mortar and pestle (or use the side of a chef's knife), and transfer to a bowl. Stir in cilantro, chili powder, oregano, lime zest, and olive oil. Cut 2 slashes in the skin of each fish fillet. Flip, and rub half the spice mixture onto fish; reserve remaining half.
Heat a grill pan over medium-high heat. Grill fish, skin side up first, flipping once, until cooked through, about 4 minutes per side.
Remove skin from fish, and discard. Flake fish into large pieces, discarding any bones. Combine fish with the remaining spice mixture and toss with 2 teaspoons lime juice.
Toss radishes, cabbage, and scallions in a bowl. Mash avocado in a bowl; stir in 1 tablespoon lime juice.
Using tongs, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. (Or heat the tortillas in a skillet over high heat.)
Spread mashed avocado onto each tortilla. Top with fish, slaw, and cilantro leaves. Fold tortillas over filling, and serve with lime wedges.
SourceMartha Stewart Living, May 2009