Tried this last night and it was good! Very healthy and fresh!
adapted from Martha Stewart LivingIngredients: 1 garlic clove, minced
1/2 teaspoon coarse salt
1/4 cup finely chopped fresh cilantro, plus extra leaves for serving
1 teaspoon chili powder
1 teaspoon dried oregano
2 limes, zested, and juiced, plus wedged for serving
1 teaspoon olive oil
4 red snapper fillets (5 ounces each) or tilapia
8 radishes, julienned
6 ounces green cabbage, finely shredded (2 cups)
3 scallions, julienned
1 ripe avocado
*instead of just an avocado, I used the trader joe’s guacamole kit instead for extra flavor
4 eight inch flour tortillas Directions: 1. Mash garlic and salt into a fine paste using a mortar and pestle (or the side of a chef’s knife) and transfer to a bowl. Stir in cilantro, chili powder, oregano, lime zest, and olive oil. Cut 2 slashes in the skin of each fillet. Flip and rub half the spice mixture onto fish; reserve the remaining half. 2. Heat a grill pan over medium high heat. Grill fish, skin side up first, flipping once, until cooked through, about 4 minutes per side. 3. Remove skin from fish, and discard. Flake fish into large pieces, discarding any bones. Combine fish with the remaining spice mixture and toss with 2 teaspoons lime juice. 4. Toss radishes, cabbage, and scallions in a bowl. Mash avocado in a bowl; stir in 1 teaspoon lime juice. 5. Using tong, toast tortillas over an open flame of a gas stove, 5 to 10 seconds per side. Or, heat the tortillas in a skillet over high heat. 6. Spread 1/4 of the mashed avocado onto each tortilla. Top with fish, slaw, and cilantro leaves. Fold tortillas over filling, and serve with lime wedges.