Recipe: Grilled Fish Tacos with Cilantro Slaw

GRILLED FISH TACOS WITH CILANTRO SLAW

CILANTRO SLAW:
3 cups green cabbage, shredded
3 cups red cabbage, shredded
1 cup cilantro leaves, (firmly packed and minced)
1/2 cup lime juice
1 tablespoon oil, (preferably canola)
1 teaspoon sugar
1/2 teaspoon cumin seeds
salt and pepper to taste
FISH:
1 3/4 pounds fish, (sea bass, swordfish or any other firm fleshed fish)
1/3 cup lime juice
3 tablespoons tequila
TACOS:
corn tortilla
salsa
non-fat sour cream

PREPARE CILANTRO SLAW:
Combine all ingredients in a medium bowl. Refrigerate for up to 4 hours.

MARINATE FISH:
Rinse fish, pat dry and place in a zip lock baggie with lime juice and tequila. Turn to coat. Refrigerate for 15 minutes or up to 4 hours, turning occasionally.

TO COOK FISH:
Remove fish from marinade and spray lightly with cooking spray.

Grill over medium-hot coals turning once until lightly browned and just opaque on inside (about 10 minutes). Cut fish into bite size pieces.

TO PREPARE TACOS:
Heat corn tortillas until soft. Place fish in tortillas and add cilantro slaw, salsa and sour cream to taste.

Servings: 6