1 – Large fish fillet sliced into taco-manageable pieces, approx. 1″ x 2″ (salmon, rainbow trout, lake trout, lake whitefish and cisco are good options)
16 – Flour tortillas
1 – Chipotle pepper, chopped
1 tsp. – Sauce from chipotle pepper can
1 – Clove of garlic, pressed
Juice of one-half large lemon
Juice of one-half small lime
2 Tbsp. – Olive oil
1 Tbsp. – Soy sauce
¼ tsp. – Oregano
4 cups – Red or green cabbage or combo, packed and shredded
½ – Purple onion, sliced thin
½ cup – Vinegar
¼ cup – Olive oil
¼ cup – Fresh cilantro, chopped
¼ cup – Sugar
½ tsp. – Salt
½ tsp. – Fresh ground pepper
Combine marinade ingredients and puree in a blender or food processor. Set aside a small amount of the sauce in a separate bowl to use after fish is cooked. Place fish in marinade to thoroughly coat and refrigerate for at least 15 minutes. Place fish pieces onto an enamel-coated grill topper and grill until they get a nice brown coating. Flip fish over and just barely finish the cooking. Do not overcook. Prepare the slaw as directed. Heat the tortillas, preferably on the grill. Take a tortilla and stack it with the grilled fish and slaw and enjoy.
Cilantro Cabbage Slaw Instructions:
Combine cabbage and onion. Blend remaining ingredients thoroughly and toss with cabbage mixture. Let sit for at least an hour.
Adapted from Minnesota Sea Grant
