Preparation

• For the fish, drizzle each fish fillet with oil and sprinkle lightly with salt. Dust both sides of each fillet with a thin, even layer of the taco seasoning.

• Heat a large cast-iron pan on the hottest part of a grill or on the stove over high heat. Add a thin layer of oil to the pan and heat until the oil just begins to smoke. Carefully add the fish and cook, undisturbed, until blackened, about 3 minutes. Gently turn the fish over with a spatula and blacken on the second side, another 3 minutes. Remove the fish to a rack to cool slightly before plating.

• For the slaw, combine the cabbage, carrots and scallion in a large bowl. Season with salt and pepper and mix well. Set aside.

• In a separate bowl, whisk together the jalapeno, mayonnaise, sour cream, vinegar, sugar and chili seasoning in a medium bowl. Add to the cabbage mixture and mix well to combine. Taste for seasoning and add more salt, pepper or sugar if desired.

• Place a few strips of the blackened fish on a warmed soft tortilla and drizzle with Charred Scallion Salsa. Top each taco with slaw and serve with a wedge of lime.

• For the salsa, preheat a grill for cooking over medium-high heat. Place the scallions and jalapeno on a large plate or baking pan. Drizzle with oil and sprinkle with salt and pepper.

• Place the vegetables on the grill and cook until charred on all sides, about 10 minutes total.

• Combine the cilantro, scallions and jalapeno in a blender or food processor and pulse until finely chopped. Transfer to a bowl and stir in the paprika, garlic, cumin, lime juice and olive oil. Season to taste with salt and pepper. Store tightly covered in the refrigerator up to 10 days.