Fish Tacos with Crispy Slaw

Ingredients

• 2 cups shredded green cabbage or coleslaw mix
• ¼ cup Heinz Garlic Aioli
• ¼ cup chopped fresh cilantro, divided
• 2 tbsp lime juice
• 1lb boneless skinless cod or other white fish fillets
• ¼ cup Bull’s-Eye Original Bold BBQ Sauce
• 12 (4-inch) street-style flour tortillas
• ¼ cup thinly sliced jalapenos
• 2 radishes, thinly sliced

Directions

1. Heat barbecue to medium-high heat. Mix cabbage, aioli, 2 tbsp of the cilantro and the lime juice in medium bowl; set aside.

2. Grill fish 8 min. or until fish flakes easily when tested, turning and brushing on both sides with barbecue sauce after 5 minutes. Grill tortillas 1 min. until lightly grill-marked.

3. Cut or break fish into chunks. Cover tortillas with slaw, fish, jalapenos and radishes. Sprinkle with remaining cilantro.

Tip: Add diced avocado, sour cream, salsa and/or an extra spritz of lime, if desired.