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Export 14 ingredients for grocery delivery
Preheat grill to medium-high heat. (See notes for oven or stovetop version)
Rinse and pat dry fish. ( For tofu, read notes below) 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.
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.
Make any accompanying sauce. Chipotle Mayo is nice here- feel free to do this ahead.
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.
Place fish in the warm tortillas, top with cabbage slaw and and garnishes. Drizzle with the optional ( but delicious) Chipotle Mayo if you like.