Another everyday food recipe my family loved Fish tacos with spicy slaw

2 Tablespoons olive oil. plus more for grill
1 pound skinless firm, white fish fillets, such as cod or striped bass cut into 3 inch squares. (we used cod and loved it plan to try striped bass in the future.)
1 small bunch cilantro, stems and leaves separated, roughly chopped
3 jalapenos
salt and pepper
2 tomatoes, seeded and diced small
3 Nappa cabbage leaves, shredded we used some left over regular everyday cabbage
1 small red onion finely chopped
Smoky seasoning salt (recipe below)
lime juices plus wedges for serving
8 corn tortillas, toasted
sliced avocados for serving

Smoky seasoning salt:
Combine 1/4 cup coarse sea salt, 2 Tablespoons grated lime zest, 2 teaspoons smoked paprika and 1/4 teaspoon cayenne pepper.

Heat a grill over a medium high. Clean and lightly oil hot grill. Combine fish, cilantro stems and jalapenos. Coat with oil and season with salt and pepper. Grill fish and jalapenos are charred and tender, about 5 minuts per side.

In a medium bowl, combine tomatoes, cabbage and onion. Seed and finely chop 2 grilled jalapenos and add to the bowl. Season to taste with seasoning salt and lime juice. Flake fish then divide among tortillas. Top with slaw and serve with cilantro leaves, remaining grilled jalapenos thinly sliced, more seasoning salt, lime wedges and avocado.