Chop the items below so that they fit in a blender.
4 Cloves Garlic
2 Cups Cilantro (soft stems are okay!)
½ Cup Orange Juice
1 tbs Cumin
½ tbs Coriander
Juice of 1 lime
Salt and Pepper to taste
Put all of these items in blender and blend on high until smooth. Pour directly on top of fish in a freezer bag. Save a little of the marinade and mix with sour cream for a sauce. Make sure it covers the fish entirely, zip and put in the fridge to marinate. (up to three hours).
1 Head of Green Cabbage
2 Whole Jalapeños
2 Poblano Peppers
½ Bunch Cilantro
Juice of 1 lime
Quarter the Cabbage. Brush all vegetables (peppers, onion and cabbage) with olive oil and rub with salt and pepper. Wait until your grill is hot (hot hot hot) and place the vegetables on the grill. You want the grill to be very hot so the vegetables grill and get a little char. You don’t want the cabbage to steam (or your slaw will taste like Chinese food.) Once cooked, remove from grill and let cool. Chop the cabbage and remove the core. Split, seed and chop the peppers and chop them onion, Place all items into a mixing bowl. Add lime juice, fresh cilantro and salt and pepper to taste. Toss. It is going to be awesome.
Remove fish from the marinade and sprinkle with a little salt and pepper. Oil your grill using a greased paper towel and tongs. Watch out as the grill may flare up (complimentary arm hair removal). Grill the fish very carefully trying to keep the whole fillets intact. If they don’t, who cares, it is still going to taste awesome. Cook until the fish is flaky. Remove from heat, tacos are done.
Grab a corona, assemble your taco.
Be sure to garnish with avocado and cilantro...don't forget the hot sauce.