Spicy Fish Tacos With Grapefruit Cabbage Slaw

Ingredients

  • 115 g 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
  • 120 g pre-shredded broccoli slaw
  • 1/2 Florida pink or red grapefruit, thinly segmented
  • 30 g julienned radishes
  • 2 tablespoons chopped coriander
  • 2 corn tortillas, warmed/toasted in dry skillet

Preparation

Grill or broil fish until internal temperature reaches 63° C. Whisk lime zest and juice, honey, chili powder, jalapeño, salt and pepper.Toss mixture with slaw,
grapefruit, radishes and coriander.Serve fish and slaw in tortillas.


*Vegetarian/vegan:Swap fish with 130 g canned black beans, rinsed and drained, and add 1 corn tortilla.