Grilled Grilled Fish Tacos with Cilantro Lime Cabbage Slaw (Grilled, Baked or Stovetop)

1 to 2 lbs firm white fish (tilapia, mahi-mahi, snapper, black cod, catfish) or 1 pound extra firm tofu ( 4 to 6 ounces per person)

4 to 6 inch flour tortillas ( or a blend of flour and corn) 2 per person

subheading: Spice Rub:

1 ½ teaspoon chili powder

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon granulated garlic

¾ teaspoon kosher salt

½ teaspoon sugar (optional)

¼ teaspoon chipotle powder (or sub cayenne and a little smoked paprika)

for more smoky flavor, add ½ teaspoon smoked paprika (optional)

subheading: Cabbage Slaw:

1 pound thinly sliced or shredded cabbage ( green and purple is nice)

½ teaspoon kosher salt, more to taste

¼ cup thinly sliced red onion, more to taste

½ cup chopped cilantro (packed), ½ of a large bunch

¼ to ½ of a jalapeño, finely chopped, more to taste

¼ cup fresh lime juice, more to taste

2 tablespoon olive oil

Sauce options: Chipotle Mayo, Peruvian Green Sauce (Aji Verde) Vegan-Adaptable, Vegan Cilantro Crema, Avocado Sauce (Vegan!), Fermented Hot Sauce

Optional Garnishes: Lime wedges, Avocado slices, Cotija Cheese, grilled scallions, Cilantro

Directions at feastingathome.com

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