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Fish & Seafood Baja Fish Tacos/Grilled Napa Cabbage
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| Slaw-- 1 large head Napa cabbage, cut in half lengthwise 1 C assorted baby greens, such as spinach, oak leaf or Boston lettuce 8 green onions, chpd white and green parts 1/4 C tarragon vinegar 1/4 C sour cream | |
| 1/2 C | freshly squeezed lemon juice 1/2 tsp fine kosher or sea salt |
Fish-- 1 1/2 lbs mild white fish(Mahi, halibut). 1/4 C blackened seasoning
For Serving - following: 8 flour tortillas lemon wedges 1 1/2 C salsa
Brush cut sides of Napa cabbage with oil. Coat fish fillets with blackened seasoning. Grill cabbage, cut sides down, directly over fire for 2-3 min or until cabbage has good grill marks. Remove from grill. Grill fish directly over fire flesh down first for 4-5 min per side, or 10 min per inch if thickness. Turn only once to grill the skin side, halfway through grilling.
To make slaw: thinly slice grilled cabbage and place in bowl. Stir in greens and onion. In small bowl, combine vinegar, sour cream, lemon juice, and salt to make dressing. Pour dressing over cabbage mixture and toss to blend.
To assemble: place some grilled fish on each tortilla. Top with about 1/3 cup of slaw and roll up soft taco style. Serve with lemon and salsa
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