16 servings
cabbage - shredded - 14oz
1.5 bag(s)
carrot - shredded - 10 oz
1.5 bag(s)
radish - shredded
1.5 cup(s)
onion - red
1.0 whole
slaw dressing
1.0 jar(s)
canola oil
8.0 teaspoon(s)
6.0 pound(s)
lime juice
11.0 tablespoon(s)
tortillas - corn
4.0 dozen(s)
Tajin snack sauce
1.0 jar(s)
creamy salsa verde
1.0 jar(s)
jalapeno slices
1.0 can(s)
1.5 cup(s)
queso fresco
20.0 ounce(s)

Recipe Instructions

Prepare the assigned bag of coals for grilling.
Thinly slice the onion. Put shredded cabbage, carrot, radish and thinly sliced onion in a bowl.
Shake the pre-made slaw dressing and pour it in the bowl. Toss to coat evenly.
Brush the fish on both sides with canola oil (in Staples Box), then season it with S&P.
Cook the fish on the grill over medium-high heat for 2 to 3 minutes per side, until grill marks have formed and it flakes easily with a fork.
Transfer the fish to the large round platter and squeeze lime juice over it.
Use a fork to break up the fish into chunks.
Warm the tortillas on the grill or a griddle for 30 seconds per side (perhaps as people are coming through the line to assemble their tacos).
Slaw, cheese, sauces, jalapenos and cilantro are to garnish the tacos.