GRILLED FISH TACOS WITH TOMATO MANGO SALSA AND SWEET CABBAGE

GRILLED FISH TACOS WITH TOMATO MANGO SALSA AND SWEET CABBAGE image

Yield 8 People

Number Of Ingredients 20

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Ingredients
For the Sweet Cabbage
3 cups shredded cabbage
3 tbsp seasoned rice vinegar
1 tsp sugar
sea salt
For the Fish Tacos and Salsa
1 1/4 lb cod filet
1/4 tsp chile powder
1/4 tsp smoked paprika
1 large tomato, such as beefsteak, chopped
1/2 green bell pepper, chopped
2 serrano chiles, stemmed, seeded, and finely chopped
1 ripe mango, peeled and chopped
1/4 cup chopped cilantro
1 tbsp fresh lime juice
sea salt
freshly ground black pepper
olive oil, for brushing
8 warm, 6-inch corn or flour tortillas

Steps:

For the Sweet Cabbage Place the cabbage in a large bowl. Whisk the vinegar and sugar together in a small bowl. Stir well to dissolve the sugar. Season with salt. Pour the vinegar mixture over the cabbage and toss well to combine. Cover and refrigerate at least 30 minutes. For the Fish Tacos and Salsa Sprinkle the cod on both sides with chile powder and smoked paprika. Set aside while you prepare the salsa. Combine the tomato and next 5 ingredients (through lime juice) in a medium bowl. Season with salt and pepper. Heat a grill pan over medium-high heat and brush with olive oil. Season the fish with salt and pepper and grill until seared on the outside and just cooked through, 2-3 minutes per side, depending on thickness. Use a plastic spatula to gently break up the fish into small pieces while it's still in the pan. Place it in a serving bowl and serve with salsa and cabbage, letting your guests fill their own tortillas