Directions

1. 1

   In a small bowl, combine the red wine vinegar with 1/2 cup of cold water. Stir in 2 tablespoons of kosher salt, the sugar, and hot sauce until the salt and sugar are fully dissolved. Add the thinly sliced red onion and stir well. Let the onions pickle for at least 1 hour before serving. They can be stored in an airtight container in the refrigerator for up to 1 week.

2. 2

   Heat a grill pan over medium-high heat. Place the tomatillos and jalapeño directly on the pan and char them on all sides, turning occasionally with tongs until they develop dark, caramelized spots and soften—about 8 to 10 minutes. Remove the pan from heat and allow the vegetables to cool slightly. Remove the stems from the tomatillos and jalapeño, then transfer them to a blender. Add half of the fresh lime juice and half of the chopped cilantro. Pulse until the mixture reaches a chunky-smooth salsa consistency. Handle the blender carefully when blending hot ingredients. Transfer the salsa to a bowl and let it cool to room temperature.

3. 3

   In a medium bowl, combine the sliced green cabbage, sliced red cabbage, and grated carrot. Add 1/4 cup of the pickled red onions (reserving the rest for serving). Drizzle the vegetable mixture lightly with olive oil and add a few spoonfuls of the pickling liquid from the onions. Toss everything together until well coated. Set the slaw aside to marinate for at least 30 minutes before serving.

4. 4

   Clean the grill pan and return it to medium heat. Lightly brush the pan with olive oil. Pat the fish fillets dry and season both sides generously with kosher salt and smoked paprika. Place the fillets on the hot grill pan and cook for about 3 minutes on the first side without moving them. Flip carefully and cook the second side for another 3 minutes, or until the fish is cooked through and flakes easily when tested with a fork (internal temperature should reach 145°F). Transfer the cooked fish to a plate. On the same grill pan over medium heat, warm the corn tortillas for about 30 seconds per side until they become soft and pliable.

5. 5

   To assemble each taco, place a warm tortilla on a plate and top it with one-half of a grilled fish fillet. Spoon a generous amount of tomatillo salsa onto the fish. Add a portion of the cabbage slaw and top with several slices of avocado. Sprinkle with crumbled Cotija cheese and the remaining fresh cilantro. Serve the tacos immediately with lime wedges on the side for squeezing.