Recipe: Tacos with Spicy Slaw | Seattle Times Newspaper

Makes 4 servings 2 tablespoons olive oil, plus more for grill

1 pound skinless firm, white fish fillets, such as cod or striped bass, cut into 3-inch pieces

1 small bunch cilantro, stems and leaves separated, roughly chopped

3 jalapeños

Salt and pepper

2 tomatoes, seeded and diced small

3 Napa cabbage leaves, shredded

1 small red onion, finely chopped

Smoky Seasoning Salt (see recipe below)

Lime juice, plus wedges for serving

8 corn tortillas, toasted

Sliced avocado, for serving

1. Heat a grill or grill pan over medium-high. Clean and lightly oil hot grill. Combine fish, cilantro stems and jalapeños. Coat with oil and season with salt and pepper. Grill fish and jalapeños until fish is opaque throughout and jalapeños are charred and tender, about 5 minutes per side.

2. In a medium bowl, combine tomatoes, cabbage and onion. Seed and finely chop 2 grilled jalapeños and add to bowl. Season with seasoning salt and lime juice. Flake fish and divide among tortillas. Top with slaw and serve with cilantro leaves, remaining grilled jalapeño, seeded and thinly sliced, more seasoning salt, lime wedges and avocado.

Smoky Seasoning Salt

Combine 1/4 cup coarse sea salt, 2 tablespoons grated lime zest, 2 teaspoons smoked paprika and 1/4 teaspoon cayenne pepper.

From Marcus Samuelsson for Everyday Food