Don’t be alarmed by the length of this recipe-you can cook the fish or shrimp ahead of time then reheat by briefly throwing on the grill, or putting in the oven for a couple of minutes. The slaw can be made ahead of time also and refrigerated. Then all you need to do is assemble and enjoy!

4 tilapia fillets or 1 lb. peeled raw shrimp
1/3 c. Tubby Olive Persian Lime Olive Oil
1/3 c. Tubby Olive Serrano Honey Vinegar
Salt & pepper
6 soft tortillas

2/3 c. mayonnaise or Greek yogurt
2 Tbsp. Tubby Olive Jalapeno Balsamic
1/4 c. fresh cilantro, minced
1-2 Tbsp. freshly squeezed lime juice
2 garlic cloves
½ tsp. ground cumin
14 oz. bag cole slaw mix
Pickled red onions (recipe below)
1 avocado peeled and sliced
1 tomato, sliced

Season fillets or raw shrimp with salt & pepper and place in a bowl or plastic bag.  Whisk together the Persian Lime Oil and the Serrano Honey Vinegar.  Pour most of it over the fish/shrimp and save reserve for drizzling over tacos before assembling. Marinate for 30 minutes and up to 2 hours in the refrigerator.

For slaw, combine the mayonnaise/Greek yogurt, Balsamic, cilantro, lime juice, cumin, salt, pepper and garlic in a blender. Pulse briefly a few times until the mixture is combined.  Place coleslaw mix in a large bowl and top with sauce, then toss until the mix is evenly coated.  Serve immediately or cover and refrigerate for up to 24 hours.

Sear fillets on hot grill for 2-3 minutes on one side, then turn over, close grill lid and cook for another 5 minutes. Internal temp should reach 130 degrees. Cut into bit size pieces. Drizzle with reserve Lime-Serrano marinade.
For shrimp, grill no more than 3 minutes per side, over medium high heat, then cut in half, if desired. Drizzle with reserve Lime-Serrano marinade. Warm tortillas on greased grill pan for 10 seconds on each side.
To serve:  Assemble by placing fish/shrimp pieces on tortilla, top with slaw, avocado, tomato, pickled onions (recipe here), and minced cilantro.