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1
For the fish: Combine all of the dry/rub ingredients and reserve 1 tablespoon for slaw.
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2
Use the remaining rub to coat both sides of fish fillets.
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3
Place seasoned fish fillets on preheated grill and close lid.
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4
Grill over high heat with the lid closed for about 5 minutes, depending on the thickness of your fish.
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5
Use a wide, metal fish spatula to flip over and continue grilling for another 3 to 5 minutes.
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6
Cover with foil to keep warm.
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7
For slaw: Combine all ingredients except the bag of slaw in a jar with a tight fitting lid and shake well.
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8
In a medium bowl, dress slaw to taste, using whatever amount of dressing you desire.
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9
Cover and refrigerate until ready to serve on tacos.
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10
Make sure to toss the slaw right before serving.
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11
(Fresh habaneros, seeded and diced are great added to the dressing, if you want to spice it up!)
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12
For Tacos: Break apart fish into rustic large chunks and place on a warmed tortillas and garnish with dressed citrus slaw.
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13
Serve immediately.
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14
To warm tortillas: Dampen a clean kitchen towel with water and loosely wrap tortillas.
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15
If placing in the oven to warm, wrap again with aluminum foil.
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16
Otherwise, you can warm them in the microwave in the damp towel for just a minute or so.
