Fish Tacos With Asian Slaw

1 tablespoon plus 1½ teaspoons canola, or other neutral-tasting, high-heat oil

2 tablespoons unseasoned rice vinegar

2 teaspoons toasted sesame oil

½ teaspoon honey

2 cups thinly sliced Napa cabbage

½ cup peeled, shredded carrot (use the large-holed side of a box grater)

¼ cup peeled, shredded daikon radish (use the large-holed side of a box grater)

¼ cup thinly sliced red onion

1 ripe avocado

2 tablespoons fresh lime juice

1 teaspoon Sriracha

¼ teaspoon plus 1/8 teaspoon salt

1 pound firm, skinned white fish fillets, such as tilapia, mahi-mahi or halibut

¼ teaspoon freshly ground black pepper

Eight 6-inch small whole-wheat flour tortillas

1 jalapeño chile pepper, thinly sliced into rounds

¼ cup fresh cilantro leaves

Whisk 1 tablespoon of the canola oil, the vinegar, toasted sesame oil and honey in a medium bowl. Add the cabbage, carrot, radish and onion, tossing to coat evenly.

Peel and pit the avocado. Mash the flesh in a bowl with 1 tablespoon of the lime juice and the Sriracha and 1/8 teaspoon salt, then stir until smooth.

Brush the fish on both sides with the remaining 1½ teaspoons of the canola oil, then season it with the remaining ¼ teaspoon of salt and the pepper. Cook the fish in a grill pan or on a grill over medium-high heat for 2 to 3 minutes per side, until grill marks have formed and it flakes easily with a fork.

Transfer the fish to a plate and drizzle it with the remaining tablespoon of lime juice. Use a fork to break the fish into chunks. Warm the tortillas in the grill pan or on the grill for 30 seconds per side.

To assemble, spread some of the avocado mixture onto a tortilla; top that with fish, then slaw, jalapeño slices and cilantro leaves.

Serve right away.

Serves 4

Nutrition | Per serving (using tilapia): 490 calories, 32 g protein, 52 g carbohydrates, 21 g fat, 4 g saturated fat, 55 mg cholesterol, 520 mg sodium, 11 g dietary fiber, 3 g sugar

From nutritionist and cookbook author Ellie Krieger