Grilled Haddock Tacos with Chipotle Mayo
1 cup finely sliced red cabbage
2 tsp organic evaporated cane juice
1 tsp sea salt, divided
1/2 cup apple cider vinegar
1/3 cup olive oil mayonnaise
1 1/2 tbsp chopped chipotle pepper in adobo sauce
1 tbsp fresh lime juice
1 lb haddock fillet (or other firm white fish)
1 tsp extra-virgin olive oil
1 tsp paprika
1/4 tsp ground black pepper
8 4-inch corn tortillas
1 cup diced pineapple
Preheat a greased grill or grill pan to medium-high.
Prepare pickled cabbage: To a medium glass or ceramic bowl, add cabbage. Sprinkle with cane juice and three-quarters of salt. Massage cabbage to incorporate ingredients, 1 minute. Pour in vinegar; cover loosely and set aside.
Prepare mayo: In a small bowl combine mayonnaise, chipotle pepper and lime juice. Set aside.
Brush haddock all over with oil; sprinkle with paprika, pepper and remaining one-quarter of salt. Grill fish, flipping once, until opaque and flakes easily, 4 to 5 minutes per side. (TIP: If cooking fish on an outdoor grill, use a grilling basket for easy flipping.)
Place tortillas on grill and cook, flipping once, until softened and lightly charred, 20 seconds per side. Transfer to a plate and wrap in a clean kitchen towel. (NOTE: Do not overcook tortillas or you’ll end up with chips.)
Break fish into bite-size pieces; divide evenly among tortillas. Top with chipotle mayo, drained pickled cabbage and diced pineapple. (TIP: Transfer any leftover pickled cabbage and brine to a clean jar; refrigerate for up to 1 week. Try it in your next quinoa bowl!)
Recipe by Marianne Wren viaClean Eating