Salt-Grilled Fish Tacos with Quick Cabbage and Lime

Salt-grilled white fish nestled in warm corn tortillas with lime-sharp cabbage and fresh cilantro. It echoes the sea salt and fire-tended craft of Steam from the Earth Oven, when Keawe judged imu stones in a windward Hawaiian valley.

Serves 4

Every recipe here is free to read.

Ingredients

• 1.5 pounds firm white fish fillets such as mahi-mahi or cod
• 2 tsp coarse sea salt
• 8 corn tortillas
• 3 cups shredded green cabbage
• 3 tbsp fresh lime juice
• 1 garlic clove
• 1 tbsp neutral oil
• 1/2 cup fresh cilantro leaves

Instructions

1. 1Pat the fish dry and season both sides generously with coarse sea salt. Let sit 5 minutes.
2. 2Heat a grill pan or cast-iron skillet over medium-high heat. Brush lightly with oil. Grill the fish 3-4 minutes per side until just cooked through and lightly charred. Remove and flake into large pieces.
3. 3Warm the corn tortillas on the same pan for 30 seconds per side. Toss the shredded cabbage with lime juice, minced garlic, and cilantro.
4. 4Assemble tacos by placing flaked fish on warm tortillas and topping with the quick cabbage slaw. Serve immediately with extra lime wedges.