Baja Fish Tacos with Cabbage Slaw

1/4 cup paprika
¾ T garlic salt
½ T. granulated onion
1 t. each dried oregano, basil and cayenne pepper
½ t. thyme
1 1/8 t black and white pepper
1 1/8 lb. halibut
OLIVE MILL Lime oil for drizzling
6 flour tortillas for serving
Mix seasonings in pan and coat fish with mixture.  Drizzle lime olive oil on grill grate and top of fish.  Grill each side 4-5 minutes until done.
Slaw:       3 cups shredded cabbage
                1 1/2 cup spinach, shredded
                4 green onions, chopped
Dressing:  1/8 cup OLIVE MILL White Balsamic
1/8 cup sour cream
1/8 cup lemon juice
½ t. salt
1/8 cup OLIVE MILL Lime oil
 Put cabbage and spinach and bowl – mix dressing ingredients in separate bowl, mix and add to slaw.  To assemble tacos:  Place some of the grilled fish on each tortilla.  Top with about 1/3 cup of slaw and roll up.  Serve with lemon wedge and salsa if desired.

Persian Lime Extra Virgin Olive Oil

This fruity, tangy oil from California has a long, sweet lime finish.

White Balsamic Vinegar

Our light golden balsamic vinegar has the perfect balance between sweet and tart.