2 cups finely shredded green cabbage
½ medium white or yellow onion, thinly sliced
3 tablespoons lime juice (about 2 to 3 limes)
¼ teaspoon sea salt, or to taste
2 tablespoons lime juice (about 1 lime)
½ teaspoon freshly ground cumin seeds
½ teaspoon chili powder
8 (6-inch) corn tortillas or 4 (10-inch) flour tortillas
Hot pepper sauce (such as Cholula® or Tabasco®), to taste
2 tablespoons hulled and toasted pepitas* (optional)
Lime wedges, for garnish
*Pepitas are pumpkin seeds used often in Mexican cooking; they are available at specialty and/or ethnic markets or online at myspice.com
Cabbage Salad instructions
Combine the cabbage, onion, lime juice, oregano and salt in a medium mixing bowl; stir until evenly mixed. Place in the refrigerator until needed.
Place the fish in a non-reactive container. Whisk together the lime juice, cumin, chili powder, salt and oil in a small mixing bowl; pour over the fish fillets, and marinate at room temperature for 10 to 15 minutes.
Preheat a grill or broiler to medium-high. Oil the grill grates or broiler pan liberally to prevent sticking.
Season both sides of the fillets with salt and pepper. Place the fillets on the grate (or grill pan) and cook just until the fish releases easily from the grate or broiler pan, about 3 minutes. Use a wide metal spatula to turn the fillets over, and cook just until the fish is cooked throughout, about 2 to 3 minutes more. Transfer to a warm plate or platter and let the fish rest for five minutes. Use a fork to flake the fish into 1-inch pieces, and hold warm.
Brush both sides of the tortillas with oil, and warm them on the grill, about 1 to 2 minutes per side.
Divide the fish among the tortillas. Top the fillets with cabbage salad, salsa, hot pepper sauce, a dollop of sour cream and pepitas (if using).
Serve immediately with lime wedges and our Kelp Salsas
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