Fresh fish tacos with red cabbage slaw

Instructions

1. To make slaw, combine cabbage, carrots, cilantro, scallions, yogurt, lime juice, adobo sauce, and ½ tsp Tajín. Set aside.
2. Spray a ridged grill pan with nonstick spray and heat over high. Sprinkle fish with adobo seasoning, cumin, and remaining ½ tsp Tajín. Spray fish with nonstick spray.
3. Transfer fish to grill pan. Cook, turning once, until fish is just opaque throughout, about 3 minutes per side.
4. Break fish into chunks and divide among tortillas. Top each with a slightly heaping ¼ cup slaw and 1 tbsp salsa verde. Serve with lime wedges (if using) to squeeze over top.
5. Serving size: 2 tacos