California Fish Tacos with Cabbage and Red Pepper Slaw

["Recipe and photo by Maria Desiderata Montana,\u00a0publisher of the award-winning food blog San Diego Food Finds<\/a>\u00a0and author of\u00a0 Food Lovers\u2019 Guide to San Diego<\/a>, the San Diego Chef\u2019s Table: Extraordinary Recipes From America\u2019s Finest City<\/a>\u00a0and The Inn at Rancho Santa Fe Cookbook<\/a>.<\/em>","Recipe and photo by Maria Desiderata Montana,\u00a0publisher of the award-winning food blog

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

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.
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)
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.