Food & Cooking Recipes Ingredients Seafood Recipes Fish Tacos with Spicy Slaw 3.8 (13) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 8, 2022 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 This recipe from Chef Marcus Samuelsson calls for either cod or striped bass, which he says is the freshest fish on the market. A slaw made with tomatoes, cabbage, onion, jalapeño, and lime juice makes for the perfect topping. Ingredients 2 tablespoons olive oil, plus more for grill 1 pound skinless firm, white fish fillets, such as cod or striped bass, cut into 3-inch pieces 1 small bunch cilantro, stems and leaves separated, roughly chopped 3 jalapenos Salt and pepper 2 tomatoes, seeded and diced small 3 napa cabbage leaves, shredded 1 small red onion, finely chopped Smoky Seasoning Salt (see Cook's Notes) 8 corn tortillas, toasted Lime juice, plus wedges for serving Sliced avocado, for serving Directions Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems, and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos until fish is opaque throughout and jalapenos are charred and tender, about 5 minutes per side. In a medium bowl, combine tomatoes, cabbage, and onion. Seed and finely chop 2 grilled jalapenos and add to bowl. Season to taste with seasoning salt and lime juice. Flake fish and divide among tortillas. Top with slaw and serve with cilantro leaves; remaining grilled jalapeno, thinly sliced; more seasoning salt; lime wedges; and avocado. Cook's Notes Smoky Seasoning SaltCombine 1/4 cup coarse sea salt, 2 tablespoons grated lime zest, 2 teaspoons smoked paprika, and 1/4 teaspoon cayenne pepper. Rate it Print