Grilled fish tacos with green cabbage salad

Mike and I were going through cook books we got for our wedding trying to find a recipe that was easy enough to try. We came across this one in our Williams-Sonoma grilling cook book and it was delicious!

1 lb (500g) skinless halibut or other firm white fish fillets, cut into strips about 3 inches long and 1 inch wide

2 tsp cajun spice mix

2 tsp olive oil

4 cups finely shredded green cabbage

1 tsp sugar

1 small green chile, seeded and minced

2 green (spring) onions, including tender green parts, finely chopped

2 Tbsp finely chopped cilantro

4 Tbls (2 fl oz) lime juice

2 avocados, pitted and peeled

8-10 fresh corn or flour tortillas, warmed

Put fish in a bowl, Sprinkle with spice mix, olive oil, and 1/2 tsp salt and turn fish to coat evenly. Cover and refrigerate for 30 min - 4 hours. Remove from the refrigerator 15 min before grilling.

Build a fire in a charcoal grill for cooking over medium heat. If using a gas grill, preheat to high heat (400 degrees and then reduce heat to medium 350 degrees for cooking.

In a bowl, combine cabbage, sugar, and 1/2 tsp salt. Work cabbage between your fingers to soften and moisten. Add chile, green onions, cilantro, 2 Tbls lime juice, and several grindings of pepper and toss to mix well. Taste and adjust seasoning. Set aside at room temperature to allow flavors to meld.

Mash avocados in a small bowl and stir in remaining 2 Tbsp lime juice. Cover and refrigerate until ready to serve.

Arrange fish in an oiled grill basket or on oiled heavy duty aluminum foil. Place basket on or slide foil onto grill. Grill, turning once, until fish just starts to flack when prodded with a fork and is opaque throughout, about 2 min per side. Divide cabbage salad among tortillas and top with fish and a dollop of avocado. Serve at once

ENJOY!