fish tacos with chili lime slaw/avocado tomatillo sauce

By Jody

Ingredients

• chile-lime slaw
• 2 1/2 cups shredded cabbage, red and green
• 1 cup cilantro chopped
• 1 jalapeno minced
• juice of 3 limes
• 1/2 tsp salt
• 1/4 tsp pepper
• avocado-tomatillo salsa
• 1 lb tomatillos, peeled and quartered
• 1/4 yellow onion, sliced
• 1 jalapeno, halved and seeded
• 1 avocado pitted and peeled
• 1/2 tsp salt
• 1/4 tsp pepper
• fish
• 1 lb rock cod fillets
• 4 1/2 tsp old bay seasoning
• 1/4 tsp salt and pepper each
• corn tortillas
• 1 shallot chopped
• 1 jalapeno minced
• cilantro leaves
• lime wedges

Preparation

Step 1

make slaw: toss all ingredients together in a bowl. chill 30 minutes to 2 hours.
make salsa: preheat oven to 425 degrees. in a small roasting pan, toss together tomatillos, onion and jalapeno. roast until browned and tender, 25 minutes. cool to room temperature and chill until close to serving time. in a blender, blend roasted vegetables, avocado, cilantro salt and pepper until smooth.
Grill fish: season fish with salt, pepper and seasoning.grill on gas grill, 2 minutes on each side until cooled through.
Warm tortillas: in cast iron pan and wrap in warm towel.
build tacos with fish, slaw and salsa. add a little shallot and jalapeno. garnish with cilantro and lime.