-12 large striper fillets (2 fillets per fish)
-1 package all-natural wheat flour tortillas, fajita size
-1 package all-natural broccoli coleslaw mix
-1 medium red pepper, stem removed, seeded, sliced into ½ inch pieces
-4 TBS. spicy brown mustard
-¼ cup red wine vinegar
-4 TBS. extra virgin olive oil
-¼ tsp. garlic powder
-¼ tsp. lemon pepper
-¼ tsp. cayenne pepper
In a medium bowl, mix broccoli coleslaw with spicy mustard and vinegar. Stir to incorporate. Cover and chill in refrigerator for 30 minutes. In a large bowl, coat pepper slices and fillets with extra virgin olive oil and spices. Use your hands to gently toss the fish and peppers so the fillets won’t break. This will give the fillets and peppers an even distribution of oil and spices. Place fillets and peppers, one strip at a time, onto a hot grill. Never bring food up to temperature on a grill! Make sure the grill is hot! Grill the peppers and fillets for 3 minutes per side, turning once. Remove from heat and place onto a serving platter.
Building the Tacos
Spoon 2 TBS. of broccoli coleslaw onto a wheat tortilla. Top coleslaw with striper fillet and sliced grilled peppers. Take a bite and enjoy!
Optional: If you are a cheese lover, adding crumbled Feta to this creation works well.