BY BILL ST. JOHN
For certain foods — wings, dogs, spicy eats, or, as here, fish tacos — the default beverage is beer, by wide acclaim. What beer does is refresh and cleanse the palate. Wine can do that too, especially if it carries bracing acidity.
2 skinned ocean perch fillets (6 ounces each)
1 bag (16 ounces) shredded cabbage and carrots
1/2 red onion, thinly sliced
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon each ground cumin and chili powder
1/4 teaspoon each dried oregano and salt
6 (or more, if small) flour tortillas
Makes 6 servings
Make a coleslaw: Stir together in a bowl the shredded cabbage and carrots, the onion, mayonnaise, cider vinegar, salt and pepper. Set aside. Place perch fillets on a lightly greased broiler pan; brush with olive oil. Sprinkle with the cumin and chili powder, the dried oregano and salt; rest 15 minutes. Broil fish until lightly browned. Flake with a fork in a bowl. Fill 6 heated tortillas with shredded fish; top with coleslaw.