California Fish Tacos with Cabbage and Red Pepper Slaw
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Cooking tools:
- Grill
- Grill pan
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Plate
- Stove
Ingredients
- 4 cups shredded green cabbage
- 2 red bell peppers, seeded and julienned
- 4 tablespoons California Olive Ranch extra virgin olive oil, plus extra for coating the grill
- 4 teaspoons apple cider vinegar
- 2 teaspoons lemon juice
- 2 teaspoons dried oregano
- Salt
- pepper
- 4-6 ounces Alaskan White Cod fillets
- 8 corn tortillas
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