1 3/4 pounds fish (grouper, swordfish, mahi-mahi or any other firm fleshed fish)
1/3 cup lime juice
3 tbsp tequila
Non-fat sour cream
3 cups green cabbage, shredded
3 cups red cabbage, shredded
1 cup fresh carrot, shredded
1 cup cilantro leaves (firmly packed and minced)
1/2 cup lime juice
1 tbsps oil (preferably grapeseed)
1/2 tsp cumin seeds
1 tsp sugar
Rinse fish, pat dry and place in a zip lock baggie with lime juice and tequila. Turn the coat. Refrigerate for 15 minutes or up to 4 hours, turning occasionally.
Prepare Cilantro Slaw by combining all ingredients in a medium bowl. Refrigerate for up to 4 hours.
Remove fish from marinade and spray lightly with cooking spray. Grill over medium-hot coals turning once until lightly browned and just opaque on inside (about 10 minutes). Cut fish into bite size pieces. Heat corn tortillas until soft, Place fish in tortillas and add cilantro slaw, salsa, and the sour cream.
ZoCo Productions was unable to obtain the rights to post the recipe for Andy's salt-free seasoning. Below are some additional suggested spices that are low-sodium salt alternatives.