Ingredients

· ¼ cup olive oil

· 1 teaspoon ground cardamom

· 1 teaspoon paprika

· 1 teaspoon salt

· 1 teaspoon pepper

· 6 fish fillets

· 12 corn tortillas

· 2 cups red cabbage

· 1 cup cilantro

· Salsa verde

· 2 lime wedges

· Hot pepper sauce

Method

In a baking dish, whisk in olive oil, paprika, salt, pepper and ground cardamom. Add fillets and turn to coat. Refrigerate for 30 minutes. Drain fish and discard the marinade. On an oiled grill rack, grill fish over medium-high heat until it flakes easily with a fork, five minutes per side. Remove fish. Place tortillas on the grill rack and heat for 30-45 seconds. To assemble: divide fish among the tortillas; layer with chopped red cabbage, cilantro and, if desired, salsa verde. Squeeze a little lime juice and hot pepper sauce over the fish mixture and fold sides of tortilla over mixture. Serve with lime wedges and pepper sauce.