INGREDIENTS

For cabbage slaw:
1/4 head green cabbage, finely shredded,
2 1/2 cups
1/2 red onion, thinly sliced
1 jalapeño, thinly sliced (optional)
5 radishes, cut in half and thinly sliced
Juice of 3 limes
2 teaspoons of Pompeian Red Wine Vinegar
1/4 cup chopped cilantro, plus more for garnish

For the marinade:
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1 1/2 cups Pompeian Organic Robust Extra Virgin Olive Oil
1 pound flaky white fish, like tilapia or cod.
10 corn tortillas
For garnish: lime wedges, avocado, Mexican crema and hot sauce

PREPARATION

  1. In a medium bowl, mix together the cabbage, red onion, jalapeño, radishes, lime juice, vinegar and cilantro. Season with salt to taste and set aside.
  2. In a small bowl whisk together Pompeian Organic Robust Extra Virgin Olive Oil cumin, chili powder and salt.
  3. Preheat grill to medium-high heat.
  4. Place fish fillets in the center of a large sheet of aluminum foil. Drizzle with 1 cup of Pompeian Organic Robust Extra Virgin Olive Oil mixture.
  5. Fold up edges of the foil and seal the top to create a packet.
  6. Grill in the foil packet for 12-14 minutes or until the fish flakes with a fork. After removing from the grill, drizzle fish with the remaining EVOO mixture.
  7. Place tortillas on the grill, cook each side for 30 seconds.
  8. To serve, split the fried fish between tortillas. Top with the cabbage slaw, and garnish with, lime wedges, avocado, Mexican crema and hot sauce

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