Steelhead Tacos with Corn Tortillas, Slaw, Radishes, Crema & Cilantro – St. Supéry Estate Vineyards & Winery

Ingredients

• 1 ½ lbs Steelhead filet, bones and skin removed and cut into 1” wide slices
• 2 Tbl Chili powder
• 1 tsp each ground Cumin, ground Coriander, Garlic powder
• ½ tsp Mexican Oregano
• Salt and Black Pepper
• 3 C Cabbage, shredded(red, green, or a mix)
• 2 Scallions, thinly sliced
• ½ C Cilantro leaves, divided
• 2 Tbl Lime juice
• 1 tsp Lime zest
• ½ C Grapeseed oil, divided
• 1 Tbl Sugar
• Globe Radishes, thinly sliced
• Mexican Crema
• Warmed Corn Tortillas