Prep
0-15 min
Cook
20 MIN
Ingredients
2 cups
shredded green cabbage or coleslaw mix
¼ cup
Heinz Garlic Aioli
¼ cup
chopped fresh cilantro, divided
2 tbsp
lime juice
1 lb
boneless skinless cod or other white fish fillets
¼ cup
Bull’s-Eye Original Bold BBQ Sauce
12
(4-inch) street-style flour tortillas
¼ cup
thinly sliced jalapenos
2
radishes, thinly sliced
Instructions
Step 1
Heat barbecue to medium-high heat. Mix cabbage, aioli, 2 tbsp of the cilantro and the lime juice in medium bowl; set aside.
Step 2
Grill fish 8 min. or until fish flakes easily when tested, turning and brushing on both sides with barbecue sauce after 5 minutes. Grill tortillas 1 min. until lightly grill-marked.
Step 3
Cut or break fish into chunks. Cover tortillas with slaw, fish, jalapenos and radishes. Sprinkle with remaining cilantro.
Step 4
Tip: Add diced avocado, sour cream, salsa and/or an extra spritz of lime, if desired.