Baja Fish Tacos Fresh fish tacos with a twist are a healthy treat. Tip: Assemble the raw slaw ingre- dients before grilling the cabbage, which cooks simultaneously with the fish.


Yields 4 servings breathe


Grilled Napa Cabbage Slaw Taco Topping 1 large head Napa cabbage, cut in half lengthwise


Grapeseed oil, for brushing 1 cup assorted baby greens, such as spinach, oak leaf lettuce or Boston lettuce


8 green onions, chopped (white and green parts)


1/4 1/4 1/2 1/2


cup tarragon vinegar cup sour cream


cup freshly squeezed lemon juice tsp fine kosher or sea salt


Baja Fish 11


/2 1/4


lbs mahi mahi, catfish, halibut or other mild, non-farmed, white fish (about 3


/4 -inch thick)


cup blackened seasoning or other barbecue spice mixture


8 whole-wheat flour tortillas, for serving 8 lemon wedges, for serving 11


cups of a favorite salsa, for serving Prepare a hot fire in the grill.


/2


Brush the cut sides of the Napa cab- bage halves with oil. Coat the fish fillets


42 Collier/Lee Counties swfl.NaturalAwakeningsMag.com


with the blackened seasoning or other selected spice mix.


Grill the cabbage, cut-side down, directly over the fire for 2 to 3 minutes or until the cabbage shows good grill marks, then remove from heat.


Grill the “flesh”, or cut side, of fish fillets first (not the skin side, which is darker because it is more delicate) di- rectly over the fire for 3 to 4 minutes.


Turn the fish only once, and finish cooking with the skin side against the grate another 3 to 4 minutes, for 10 to- tal minutes per inch of thickness (most fish fillets are about ¾-inch thick). Note: The skin side is last because it has more connective tissue and holds together better on the grill.


Finish assembling the slaw. Thinly slice the grilled cabbage and place in a large bowl. Stir in the greens and green onions. Having earlier combined and mixed the vinegar, sour cream, lemon juice and salt for the slaw dressing in a small bowl, now pour it over the greens mixture. Toss to blend.


Assemble the tacos by placing some of the grilled fish on each tortilla. Top each with about one-third cup of the slaw and roll up, soft taco-style. Serve with a lemon wedge and a small rame- kin of salsa.


photo by Steve Legato


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64