Ingredients

• For the fish:
• 2 lbs. firm white fish, like halibut, swordfish or cod
• 1/2 cup ground Yucatan Rojo BBQ Rub
• vegetable oil (for grilling)
• For the slaw:
• 1/2 head green cabbage, shredded
• 1 carrot, grated
• 1/3 cup mayonnaise
• 3 tablespoons rice wine vinegar
• 1 lime, zested and juiced
• 1 tablespoon cumin
• salt to taste
• For the pickled veggies:
• 1 bunch radishes, quartered
• 1 carrot, sliced
• 1 jalapeno, sliced
• 1/2 medium white onion, thinly sliced
• 2 garlic cloves
• 1 cup rice wine vinegar
• 2 cups water
• 3 tablespoons kosher salt
• 1 tablespoon pequin
• To assemble:
• Corn tortillas
• Lime wedges
• Sliced avocado and tomatoes
• Fresh cilantro

Instructions

1. Cut fish into 1 inch strips. Toss the fish and the BBQ rub into a Ziploc bag, making sure that the fish is covered with the spice. Refrigerate overnight.
2. Combine all of the ingredients for the pickled veggies together in a covered container, and let them marinate overnight in the refrigerator.
3. Combine all of the ingredients for the slaw together in a large bowl. Taste for seasoning (you might want to add more salt). Transfer into a covered container and refrigerate.
4. Season the fish with salt and a squeeze of lime, and grill quickly over high heat, lightly brushing with a little oil once the pieces have been flipped.
5. Heat the tortillas on both sides on the grill. Put a spoonful of slaw on the tortilla, then some grilled fish, then top with the pickled veggies, sliced avocado and tomatoes.
6. Enjoy!