Food & Cooking Recipes Ingredients Seafood Recipes Grilled-Fish Tacos with Radish-Cabbage Slaw By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: 4 Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables. Ingredients 1 garlic clove, minced ½ teaspoon coarse salt ¼ 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 Directions 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 1/4 mashed avocado onto each tortilla. Top with fish, slaw, and cilantro leaves. Fold tortillas over filling, and serve with lime wedges. Print