Here’s how to make it.
Prefer a plant-based option?
Kumai suggests swapping in grilled tofu.
Add your favoritelow-sugar margarita recipeto the mix and your next quarantine happy hour is officially sorted.
)12 6-inch corn tortillas2 limes cut in wedges
1.
To make the slaw, whisk the sugar and apple cider vinegar together in a medium bowl.
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Add the fish fillets and turn to coat.
Cover the bowl with plastic wrap and refrigerate for 1-3 hours.
Cover with plastic wrap and refrigerate until serving.
Heat a charcoal or gas grill to high heat following the manufacturers instructions.
Alternatively, heat a ridged, cast-iron grill pan to high heat.
Use paper towels and tongs to grease the grills grates with the 2 tsp oil.
Transfer the fish to a plate and break it up into bite-sized pieces.
Stack the tortillas and wrap them in damp paper towels.
To serve, divide the fish among the tortillas.
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Top with some pickled cabbage and radish slaw, tequila-lime sauce, and a squeeze of fresh lime juice.
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