Grilled Fish Tacos

Cooking With Rania - "Southwestern Grilling Recipes"
KDKA Pittsburgh Today Live 8/31/2011

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Grilled Fish Tacos

INGREDIENTS

Tacos:
1-1/2 pounds Red Snapper filets
1/4 cup canola oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 flour tortillas

Coleslaw:
1 small head cabbage (about 1-1/4 pounds)
2/3 cup sour cream
3 tablespoons fresh lime juice
2 teaspoons ground cumin
1 garlic clove, pressed
Sea salt and freshly ground black pepper to taste
1 cup diced white onion
1/2 cup chopped cilantro

Garnishes:
Frank’s hot sauce
Thinly sliced Vidalia onion
Sliced Avocado

DIRECTIONS

Preheat grill to medium-high heat or heat a nonstick grill pan over medium heat. Place fish in a medium size dish. Whisk together the oil, lime juice, ancho chili powder, jalapeno, and cilantro and pour over the fish. Let marinate for 15 to 20 minutes.

Remove the fish from the marinade place onto a hot grill, flesh side down. Grill the fish for 4 minutes on the first side and then flip for 30 seconds and remove. Let rest for 5 minutes then flake the fish with a fork.

If using a nonstick grill pan, clean the grill pan and heat over medium heat. Place the tortillas on the grill and grill for 20 seconds. Divide the fish among the tortillas and top with the coleslaw. Top with any or all of the garnishes.

To make the coleslaw:
Quarter, core, and thinly slice the cabbage (you should have about 6 cups). Stir the sour cream, lime juice, cumin, garlic, and salt together in a large bowl. Add the cabbage, onion, and cilantro, and stir together. Refrigerate. (Can be prepared to this point up to 1 day ahead