Grilled Fish Tacos with Jalapeno Corn Slaw

Preheat your grill to the highest setting. As a note, I like to grill the corn for the slaw. Sometimes I will do that first and then make the slaw, because the fish cooks so quickly!

Pat the fish dry with a paper towel. Season it all over with salt and pepper, then sprinkle all over with the spices. Place the fish on a grill pan (or directly on the grates if you’re not using one).

Place the grill pan directly on the grill. You can also place a few ears of corn on the cob directly on the grill grates to use for the slaw if you didn’t do that yet.

Grill the fish for 2 to 3 minutes with the lid closed, then gently flip the fish and grill for another 2 to 3 minutes more. It should be flaky and opaque when finished.

Warm the tortillas if you wish. To assemble the tacos, add the fish on first then top with the slaw, some pickled onions, cotija cheese and cilantro. Spritz with lime.

Place the cabbage, corn peppers and cilantro in a large bowl. Add a big pinch of salt and pepper. Add in the lime juice and the olive oil. Toss a bunch of times with kitchen tongs until combined. Taste and season with more salt and pepper if necessary.