Fish Tacos with Slaw

1 cup (3 oz) finely shredded red cabbage
4 cups (12 oz) finely shredded green cabbage
3 Tbsp chopped fresh cilantro
1/4 cup chopped green onion
2 Tbsp lime juice
1/2 tsp sugar
1/2 tsp kosher salt
1/8 tsp cayenne
canola oil
1 lb firm white fish fillets such as cod, snapper, or mahi mahi
freshly ground pepper
12 corn tortillas

1. To make the slaw, in a large bowl, combine both cabbages, cilantro, green onion, lime juice, sugar, 1/2 tsp salt, and cayenne and mix well. Let stand at room temperature for 20 minutes, then taste and adjust the seasoning. For the best flavor, cover and refrigerate for about 1 hour before serving.
2. Prepare a medium-hot fire in a charcoal or gas grill. Make sure the grill rack is clean, then oil it and let the oil burn off for 5 minutes.
3. Lightly brush the fish on both sides with the oil and then season on both sides with salt and pepper. Place on the grill rack and cook, turning once, until browned on both sides and opaque throughout, 3-4 minutes on each side. Transfer to a plate and divide into 12 equal pieces, discarding any errant bones.
4. Wrap the tortillas in aluminum foil and place on top of the grill to warm while the fish is cooking, turning occasionally.
5. To assemble each taco, place a warm tortilla on a plate, top with a piece of fish, a squeeze of lime, a little slaw, a drizzle of sour cream, a cilantro sprig, and a few drops of salsa or hot sauce.

Source: Family Meals cookbook

Try #1 - January 14, 2012
This was good, and a nice change of pace from our usual dinners. We got a lovely piece of cod from Central Market, and used our stove-top grill for the first time - it worked great! Produced a nice, flaky fish. I could have made half the amount of slaw and been fine - we have a bunch left over. We used mango salsa in the tacos, which gave it a nice sweet edge.