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Sean and Nicole’s Simple Fish Tacos

Prep: 20m Servings: 8

Pair With: Sean Minor Sauvignon Blanc


4 Red Snapper fillets
½ tsp olive oil
1 tsp chili powder
1 tsp cumin
2 cloves garlic
salt and pepper
½ head of green cabbage
¼ head of red cabbage
4 radishes sliced
3 Tbsp cilantro
2 Tbsp lime juice
¼ cup diced red onion
½ cup diced cherry tomatoes
1 jalapeño, seeded and finely chopped
½ tsp olive oil
1 red bell pepper diced
salt and pepper

8 corn tortillas (heated)
1 sliced avocado for garnish


1. Heat grill to 350 degrees
2. Rub fish with olive oil and spice and garlic mixture, season with salt and pepper
3. Place fish in a single layer and cook each side 5 minutes, until flakey with a fork
4. Meanwhile combine cabbage, onions, jalapeño, radish, tomatoes, cilantro, lime juice with ½ tsp of olive oil and season with salt and pepper. Mix lightly.
5. Add fish to warm tortilla and top with coleslaw and avocado. Serve with lime wedge.

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