Spicy Fish Tacos with Grapefruit Cabbage Slaw
Ingredients
4 ounces white fish (such as tilapia, cod, halibut or snapper)*
1 lime, zested and juiced
1 teaspoon honey or agave nectar
1/4 to 1/2 teaspoon chili powder, or to taste
1/2 jalapeño, seeded and finely diced
Sea salt and black pepper, to taste
1 cup pre-shredded broccoli slaw
1/2 Florida pink or red grapefruit, thinly segmented
1/4 cup julienned radishes
2 tablespoons chopped cilantro
2 corn tortillas, warmed/toasted in dry skillet
Preparation
Grill or broil fish until internal temperature reaches 145° F. Whisk lime zest and juice, honey, chili powder,jalapeño, salt and pepper. Toss mixture with slaw,
grapefruit, radishes and cilantro. Serve fish and slaw in tortillas.
*Vegetarian/vegan: Swap fish with 3/4 cup canned black beans,rinsed and drained, and add 1 corn tortilla.