Baja Fish Tacos with Napa Slaw and Guacamole

2 cupped shredded napa cabbage

1/2 cup chopped green onion

1/4 cup tarragon flavored vinegar

1/4 cup sour cream

Juice 2 lemons

1 1/2 pounds skinless halibut or mahi mahi fillets

olive oil

2 TO 3 Tablespoons  Cajun Spice rub recipe follows

8 flour tortillas warmed

1 recipe Grilled  Guacamole recipe follows cajun spice rub

CAJUN SPICE RUB

4 BAY LEAVES, GRound in a spice grinder

1 Tablespoons file powder also known as file gumbo

1 Tablespoons dried oregano

1 Tablespoons chili powder

1 Tablespoon sweet or smoked Hungarian paprika

1 Tablespoons fresh ground white pepper

1 Tablespoon ground black pepper

1 Tablespoons cayenne pepper

2 teaspoons celery salt

In a glass jar with a tight fitting lid, combine bay leaves, file powder or file gumbo, oregano, chili powder, paprika, white pepper, black pepper, cayenne and celery salt, cover and shake to blend.

Store in a cool dark place up to 3 months

GRILLED AVOCADO

4 ripe avocados halved and pitted

2 jalapenos peppers, seeded and finely diced1 small red onion finely diced

1/4 cup fresh cilantro

 juice of 1 lime or to taste

Prepare a hot fire in your grill. Grill avocados, cut side down, for 2 to 3 minutes or until you have good grill marks. Peel and cut into chunks.

In a bowl, mash together avocados, jalapenos, red onion, cilantro and lime juice. Serve immediately

BAJA FISH TACOS

NAPA SLAW

2 cups shredded napa cabbage

1.2 cup chopped green onion

1/4 cup tarragon flavored vinegar

1/4 cup sour cream

juice of two lemons

PREPARE THE SLAW

Place cabbage and green onion in a large bowl. In a small bowl, combine vinegar, sour cream and lemon juice. Pour dressing  over slaw and toss to coat.

Prepare a hot fire in your grill.

Rinse fish and pat dry with paper towels. Brush fish with olive oil and sprinkle  to taste with rub.

Place fish flesh side down on the grill. Grill for 10 minutes per inch of thickness, turning once, until fish is firm and opaque.

Cut fish fillets into strips, Lay several strips on each flour tortilla and top with slaw and guacamole. Fold tortilla around filling and serve..

source 300 Big & Bold Barbecue & Grilling recipes By Karen Adler and Judith Fertig