Grilled Fish Tacos

• 1 teaspoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon chili powder
• Coarse salt
• 1/4 cup extra-virgin olive oil
• 1/4 cup finely chopped cilantro, plus sprigs for garnish
• 2 pounds skin-on striped bass or red snapper fillets
• 5 cups shredded green cabbage (1/2 head)
• Neutral-tasting oil, such as canola or safflower, for grill
• 12 corn tortillas
• Lime wedges, avocado, Mexican crema (or sour cream), and hot sauce, for serving
• Quick Pickled Vegetables, for serving (optional; recipe follows)
• 2 1/2 cups apple-cider vinegar
• 1/3 cup sugar
• 2 teaspoons coarse salt
• 3 cups cold water
• 4 carrots, peeled and sliced diagonally 1/4 inch thick
• 2 small red onions, halved and sliced into 3/4-inch wedges
• 4 jalapeno chiles, quartered lengthwise; ribs and seeds removed
• (makes 1 quart)

1. Stir together cumin, oregano, chili powder, and 2 teaspoons salt.
2. Mix in the olive oil and cilantro.
3. Use a sharp knife to make shallow slits about 1 1/2 inches apart into the fish skin; transfer to a large dish and rub both sides with spice mixture.
4. Refrigerate, covered, for 30 minutes to 2 hours.
5. Toss together cabbage and 1 1/2 teaspoons salt in a medium bowl.
6. Let sit 30 minutes.
7. Heat grill (or grill pan) to high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 2 to 3 seconds); lightly oil grates.
8. Place fish, skin side up, on grill.
9. Cook, without moving fish, until opaque throughout, 3 to 5 minutes.
10. Carefully flip, using two spatulas if necessary.
11. Cook until fish flakes slightly when pressed in the center, 5 to 7 minutes more.
12. Transfer fish to a serving platter; let cool slightly, then shred with a fork into bite-size pieces.
13. Garnish platter with lime wedges and cilantro sprigs.
14. Serve warm or at room temperature (within 1 hour).
15. Allow guests to assemble their own tacos, layering fish with cabbage, avocado, crema, hot sauce, pickled vegetables, and other toppings, as desired.
16. Combine vinegar, sugar, and salt in a saucepan with the water; bring to a boil over high heat and stir to dissolve sugar.
17. Add carrots, onions, and jalapenos, and reduce heat to medium-high.
18. Simmer until carrots are just tender, 10 to 12 minutes.
19. Pour into a bowl; let cool completely before covering and refrigerating.
20. (Pickles will keep up to 2 weeks.)
21. Per Serving (1 taco)
22. Calories: 184
23. Saturated Fat: 1g
24. Unsaturated Fat: 6g
25. Cholesterol: 60mg
26. Carbohydrates: 14g
27. Protein: 15g
28. Sodium: 404mg
29. Fiber: 3g

ground cumin, oregano, chili powder, salt, extravirgin olive oil, cilantro, skin, green cabbage, oil, corn tortillas, lime wedges, vegetables, applecider vinegar, sugar, coarse salt, cold water, carrots, red onions, jalapeno chiles

Taken from www.epicurious.com/recipes/food/views/grilled-fish-tacos-394025 (may not work)