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In a large bowl, combine cabbage, bell pepper, radishes, jalapeño, vinegar and a pinch of the salt, and toss to combine. Cover and refrigerate at least 1 hour and up to 1 day. Drain before serving.
Prepare a grill for medium-high heat cooking. Sprinkle paiche with chili powder and remaining salt, and place in a grilling basket or on a double layer of aluminum foil. Grill, turning the basket once (or flipping fish with a spatula if using foil), until fish is just cooked through, 8 to 10 minutes. Transfer fish to a plate and break into chunks, using a fork. Place tortillas on the grill and grill until warm and lightly browned, about 30 seconds per side. Fill tortillas with fish and pickled vegetables.