Fish Tacos with Tequila-Lime Sauce and Pickled Slaw
To make the pickles, whisk the sugar and apple cider together in a medium bowl . Add the radishes and cabbage, cover tightly with plastic wrap and refrigerate for at least 3 hours and preferably overnight.
Marinate the fish: Whisk the lime juice, olive oil, cilantro, cumin, cayenne, and salt together in a medium bowl. Add the fish fillets and turn to coat. Cover the bowl with plastic wrap and refrigerate for at least 1 hour or up to 3 hours.
For the sauce, whisk the yogurt, tequila, lime zest and juice, and cilantro together in a small bowl. Cover with plastic wrap and refrigerate until serving.
Heat a charcoal or gas grill to high heat following the manufacturer’s instructions, or heat a ridged cast iron grill pan to high heat. Use paper towels and tongs to grease the grill’s grates with the remaining canola oil. Remove the fish from the marinade and grill without turning until it is firm and opaque throughout, 4 to 5 minutes. Transfer the fish to a plate and break it up into bite-sized pieces.
Stack the tortillas and wrap them in damp paper towels. Place them on a plate and microwave in 10-second increments (about 30 seconds total), checking them between intervals to see ifthey are warmed through and pliable.
To serve, divide the fish among the tortillas. Top with some pickled cabbage and radish slaw and serve with tequila sauce and a fresh lime wedge.