3 Tablespoons olive oil, divided - plus more for the grill
½ cup mayonnaise
¼ cup sriracha chili sauce
1 Tablespoon lime juice
1 small head red cabbage, thinly sliced
2 Tablespoons rice vinegar
1 teaspoon sugar
½ cup bbq sauce
8 flour tortillas, warmed
Directions
Combine mayonnaise, Sriracha sauce and lime
juice until smooth. Cover and chill in the fridge.
Toss red cabbage, rice vinegar, sugar and 2
Tablespoons olive oil until well combined. Cover and chill in the fridge.
Coat grill with olive oil and pre-heat to
medium.
Coat fish fillets with 1 Tablespoon olive
oil and season with salt and pepper. Grill, skin-side down, until flaky,
7-8 minutes. Cut into lengthwise pieces.
To assemble, place fish pieces on warmed
tortillas and top with sriracha mayonnaise, BBQ sauce and red cabbage slaw.
