Entree, 4 servings

1–2 lbs firm white fish

4–6 inch flour tortillas, 2 per person

Spice Rub:

1 ½ teaspoon chili powder

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon granulated garlic

3/4 teaspoon kosher salt

½ teaspoon sugar (optional)

¼ teaspoon chipotle powder (optional)

Cabbage Slaw:

1 pound thinly sliced or shredded cabbage

½ teaspoon kosher salt, more to taste

¼ cup thinly sliced red onion, more to taste

½ cup chopped cilantro (packed)

¼ –½ of a jalapeño, finely chopped, more to taste

¼ cup fresh lime juice, more to taste

2 tablespoon olive oil

Preheat grill to medium-high heat. Prep the fish; rinse and pat dry fish. In a small bowl, stir fish rub spices together. Sprinkle all sides of fish lightly with the spice rub (you most likely will not need all). Set aside. Make the slaw; place the shredded cabbage in a medium bowl. Toss with the salt. Add the onions, cilantro, jalapeño, lime juice, olive oil and toss well. Adjust lime, salt, and jalapeño, adding more to taste– you want this to taste tangy and flavorful. Grill; Grease the grill well before placing fish on it. Turn heat to medium. Grill each side a few minutes, letting grill marks develop and use a metal spatula to flip. Cook until the desired doneness and squeeze with a little lime juice.Then quickly grill the tortillas on the grill, brushing with olive oil if you prefer. Assemble Tacos; Place fish in the warm tortillas, top with cabbage slaw and and garnishes. Serve immediately.