Quick and easy grilled fish tacos, topped with a zesty cilantro lime cabbage slaw. Low fat, healthy and delicious!
Preheat grill to medium high heat.
Rinse and pat dry fish. ( for tofu, read notes below) In a small bowl, stir fish rub spices together. Sprinkle all sides of fish with the rub ( you most likely will not need all). Set aside.
Place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt and jalapeño- you want this to taste tangy and flavorful.
Grease the grill well before placing fish on it. Turn heat to medium. Grill each side a few minutes, letting grill marks develop and use a metal spatula to flip. Cook until desired doneness and squeeze with a little lime juice.
Then quickly grill the tortillas on the grill, brushing with olive oil if you prefer.
Assemble tacos by placing fish in the tortilla, top with slaw and an optional avocado slice. Drizzle with Chipotle Mayo if you like.
If using tofu, place block of tofu on paper towels and press down gently to release more liquid, patting dry. cut into 1 inch thick, 3 inch long strips for easier grilling. Coat strips lightly with spice rub, grill on well greased grill or pan sear in a little olive oil.
The Cilantro Lime Cabbage Slaw is enough for 2 pounds of fish ( feel free to halve) but I like to make big batch and keep the leftovers – and use on everything ( bowls, sandwiches, wraps, side salad…) during the week.