Fresh, clean flavors define these grilled fish tacos. The cabbage is also a potent cancer fighter. Set out the fish and toppings (use a melon baller to scoop avocado into neat balls), and let guests assemble their own tacos.

　　

Ingredients

makes 1 dozen

　　1 teaspoon ground cumin

　　1 tablespoon dried oregano

　　1 tablespoon chili powder

　　Coarse salt

　　1/4 cup extra-virgin olive oil

　　1/4 cup finely chopped cilantro, plus sprigs for garnish

　　2 pounds skin-on striped bass or red snapper fillets

　　5 cups shredded green cabbage (1/2 head)

　　Neutral-tasting oil, such as canola or safflower, for grill

　　12 corn tortillas

　　Lime wedges, avocado, Mexican crema (or sour cream), and hot sauce, for serving

　　Quick Pickled Vegetables, for serving (optional; recipe follows)

　　

Quick Pickled Vegetables

2 1/2 cups apple-cider vinegar

　　1/3 cup sugar

　　2 teaspoons coarse salt

　　3 cups cold water

　　4 carrots, peeled and sliced diagonally 1/4 inch thick

　　2 small red onions, halved and sliced into 3/4-inch wedges

　　4 jalapeño chiles, quartered lengthwise; ribs and seeds removed

　　(makes 1 quart)

　　

Step 1

Stir together cumin, oregano, chili powder, and 2 teaspoons salt. Mix in the olive oil and cilantro. Use a sharp knife to make shallow slits about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture. Refrigerate, covered, for 30 minutes to 2 hours.

　　

Step 2

Toss together cabbage and 1 1/2 teaspoons salt in a medium bowl. Let sit 30 minutes.

　　

Step 3

Heat grill (or grill pan) to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 to 3 seconds); lightly oil grates. Place fish, skin side up, on grill. Cook, without moving fish, until opaque throughout, 3 to 5 minutes. Carefully flip, using two spatulas if necessary. Cook until fish flakes slightly when pressed in the center, 5 to 7 minutes more.

　　

Step 4

Transfer fish to a serving platter; let cool slightly, then shred with a fork into bite-size pieces. Garnish platter with lime wedges and cilantro sprigs. Serve warm or at room temperature (within 1 hour). Allow guests to assemble their own tacos, layering fish with cabbage, avocado, crema, hot sauce, pickled vegetables, and other toppings, as desired.

　　

Quick Pickled Vegetables

Step 5

Combine vinegar, sugar, and salt in a saucepan with the water; bring to a boil over high heat and stir to dissolve sugar. Add carrots, onions, and jalapeños, and reduce heat to medium-high. Simmer until carrots are just tender, 10 to 12 minutes. Pour into a bowl; let cool completely before covering and refrigerating. (Pickles will keep up to 2 weeks.)

　　

NUTRITION INFORMATION

Step 6

Per Serving (1 taco)

　　

Step 7

Calories: 184

　　

Step 8

Saturated Fat: 1g

　　

Step 9

Unsaturated Fat: 6g

　　

Step 10

Cholesterol: 60mg

　　

Step 11

Carbohydrates: 14g

　　

Step 12

Protein: 15g

　　

Step 13

Sodium: 404mg

　　

Step 14

Fiber: 3g

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