Baja Fish Tacos with Grilled Napa Cabbage Slaw
1 large head Napa cabbage, cut in half lengthwise
Vegetable oil, for brushing
1 cup assorted baby greens, such as spinach, oak leaf, or Boston lettuce
8 green onions, chopped (white and green parts)
¼ cup tarragon vinegar
¼ cup sour cream
½ cup freshly squeezed lemon juice
½ teaspoon fine kosher or sea salt
1½ pounds mahi mahi, catfish, halibut or other mild white fish
¼ cup Red Hot Blackened Seasoning (see note)
8 flour tortillas, for serving
8 lemon wedges, for serving
1½ cups salsa of your choice, for serving
Prepare a hot fire in your grill.
Brush the cut sides of the Napa cabbage with oil. Coat the fish fillets with the Red Hot Blackened Seasoning.
Grill the cabbage, cut side down, directly over the fire for 2 to 3 minutes or until the cabbage has good grill marks. Remove from the grill.
Grill the fish directly over the fire, flesh side down first, for 4 to 5 minutes per side, or 10 minutes per inch of thickness. Turn only once to grill the skin side, halfway through grilling.
To make the slaw: Thinly slice the grilled cabbage and place in a large bowl. Stir in the greens and green onions.
In a small bowl, combine the vinegar, sour cream, lemon juice, and salt to make a dressing. Pour the dressing over the cabbage mixture and toss to blend.
To assemble the tacos: Place some of the grilled fish on each tortilla. Top with about cup of the slaw and roll up, soft taco-style. Serve with a lemon wedge and a small ramekin of salsa.
Cook's note: For Red Hot Blackened Seasoning, combine ¼ cup paprika, 1½ tablespoons garlic salt, 1 tablespoon granulated onion, 1½ teaspoons each dried oregano and dried basil and cayenne pepper, ¾ teaspoon dried thyme, 2¼ teaspoons each black and white pepper in a glass jar and cover with a tightfitting lid. Shake to blend. Store the rest for several months in the pantry; use to add zing to soups and other entrees.
"The Gardener & The Grill" by Karen Adler and Judith Fertig (Running Press, 2012)
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