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Recipe and photo by Maria Desiderata Montana, publisher of the award-winning food blog San Diego Food Finds and author of Food Lovers’ Guide to San Diego, the San Diego Chef’s Table: Extraordinary Recipes From America’s Finest City and The Inn at Rancho Santa Fe Cookbook.

California Fish Tacos with Cabbage and Red Pepper Slaw

yields Serves 4

Ingredients

  • 4 cups shredded green cabbage
  • 2 red bell peppers, seeded and julienned
  • 4 tablespoons California Olive Ranch extra virgin olive oil, plus extra for coating the grill
  • 4 teaspoons apple cider vinegar
  • 2 teaspoons lemon juice
  • 2 teaspoons dried oregano
  • Salt and pepper, to taste
  • 4-6 ounce Alaskan White Cod fillets
  • 8 corn tortillas

Instructions

  1. In a large bowl combine cabbage and peppers. Add California Olive Ranch extra virgin olive oil, vinegar, lemon juice, oregano and salt and pepper. Lightly toss and set aside.
  2. Preheat grill or stovetop grill pan to medium-high heat and brush grill rack with California Olive Ranch extra virgin olive oil. Grill fish until cooked through, about 4-5 minutes on each side, more or less, depending on thickness. Remove fillets from grill and cut into small sections. (Each 6-ounce fillet will make 2 tacos)
  3. Place corn tortilla on a plate and fill with a spoon of the green cabbage and red pepper slaw. Top with fish. Repeat with remaining ingredients. Serve immediately.