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1
For the marinade: Pulse the lime juice, olive oil, marjoram, cilantro, red pepper flakes, garlic clove and 1/2 teaspoon salt in a mini-food processor or blender until smooth.
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2
Cut each tilapia fillet in half through the seam, separating the thicker half from the thinner.
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3
Place the tilapia and shrimp in a large resealable plastic bag and add the marinade.
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4
Toss to coat, seal and refrigerate for 1 hour.
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5
For the slaw: Meanwhile, toss the cabbage with 1/2 teaspoon of salt in a large bowl and let stand at room temperature for 30 minutes to soften it a bit.
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6
Whisk the sour cream, jalapenos and pickling liquid in another large bowl.
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7
Toss in the seasoned shredded cabbage and stir to coat.
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8
Season with black pepper, cover and set aside.
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9
Prepare a grill for medium-high heat.
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10
Transfer the tilapia and shrimp to a rimmed baking sheet and sprinkle with 1/2 teaspoon salt and a few grinds of pepper.
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11
Brush the fillets with 1 tablespoon vegetable oil.
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12
Lightly oil the grill grates.
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13
For the taco bar: Wrap the tortillas in foil and set to the side on the heated grill while you grill the tilapia and shrimp.
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14
Grill the tilapia starting with the thicker pieces, 4 minutes for the thicker fillets, 3 minutes for the thinner ones.
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15
Use a spatula to loosen the fish and gently flip.
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16
Grill until just cooked through, another 2 to 3 minutes.
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17
Grill the shrimp until opaque, 2 to 3 minutes, flipping halfway.
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18
Serve with the tortillas, slaw, scallions, radishes and salsa.
