Fish Tacos

• Fish:
• 1 1/2 pounds of cod/haddock fillets
• 3/4 teaspoon salt, divided
• 1/4 cup fresh cilantro leaves
• 1/4 cup chopped onion
• 1 tablespoon sugar
• 1 tablespoon finely chopped seeded chile
• 3 tablespoons fresh lime juice
• 1 tablespoon tequila
• 1 tablespoon canola oil
• 2 garlic cloves, chopped
• Cabbage slaw:
• 4 cups very thinly sliced green cabbage
• 1 cup chopped tomatoes
• 1/3 cup thinly sliced green onions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons fresh lime juice
• 1 tablespoon extra virgin olive oil
• 1/4 teaspoon salt
• White sauce:
• 1 1/2 tablespoons reduced-fat sour cream
• 1 tablespoon minced fresh cilantro
• 1 1/2 teaspoons fresh lime juice
• 1/2 teaspoon red wine vinegar
• 8 (6-inch) corn tortillas, warmed
• sliced tomato, avocado, red onion, and lime wedges

1. Preparation
2. Place the fillets in a single layer in a 13 x 9-inch baking dish, and sprinkle with 1/4 teaspoon salt. Combine 1/2 teaspoon salt with remaining marinade ingredients through a food processor, and process until smooth. Pour cilantro mixture over the fillets, and turn to coat. Marinate in the refrigerator 30 minutes, turning once.
3. Prepare slaw and white sauce. Both really only require combining all ingredients and stirring around.
4. Prepare grill.
5. Remove fish from dish; discard marinade. Place fish on grill rack coated with cooking spray; grill 5 minutes on each side or until fish flakes easily when tested with a fork.

haddock, salt, fresh cilantro, onion, sugar, seeded chile, lime juice, tequila, canola oil, garlic, cabbage, very, tomatoes, green onions, fresh cilantro, lime juice, extra virgin olive oil, salt, white sauce, sour cream, fresh cilantro, lime juice, red wine vinegar, corn tortillas, tomato

Taken from www.epicurious.com/recipes/member/views/fish-tacos-1269165 (may not work)