Name: Grilled Fish Tacos with Pineapple Cabbage Slaw
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 (Tacos)
Ingredients: 1 batch Chipotle Aioli ((optional // see notes for a quicker, nut-free substitution)); 6 medium corn tortillas ((use grain-free tortillas as needed // or sub flour tortillas)); Lime wedges; 1 lb white fish filets* ((such as tilapia, snapper, grouper, cod, halibut, mahi-mahi, or black drum)); 1 Tbsp avocado oil ((or other neutral cooking oil // plus more for oiling grill or grill-pan)); 3/4 tsp sea salt; 1 tsp chili powder; 1/4 cup fine cornmeal ((optional // see notes for tips on achieving added crunch)); 3/4 cup diced fresh pineapple ((use fresh, or you could grill your pineapple with your fish for more flavor)); 3/4 cup thinly shredded red cabbage; 1/4 cup finely diced red onion; 1/4 cup finely chopped cilantro; 1 Tbsp lime juice; 1 healthy pinch sea salt