Tilapia and Shrimp Tacos with Cabbage Slaw

Ingredients

• 1/2 cup freshly squeezed lime juice (from about 5 limes)
• 1/3 cup olive oil
• 1/3 cup loosely-packed marjoram leaves
• 1 1/4 cups loosely-packed cilantro leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 small garlic clove
• Kosher salt
• 1 1/2 pounds tilapia fillets
• 1 1/2 pounds large shrimp, peeled and deveined, tails removed
• 1 tablespoon vegetable oil, plus more for oiling the grill grates
• 4 cups finely-shredded green cabbage (about 1/2 medium head)
• Kosher salt
• 1/2 cup sour cream
• 3 tablespoons pickled jalapenos, chopped, plus 1 tablespoon pickling liquid
• Freshly ground black pepper
• 24 soft corn tortillas
• 4 scallions, whites and greens thinly sliced (about 3/4 cup)
• 4 large radishes, thinly sliced (about 3/4 cup)
• 2 cups prepared pico de gallo or fresh salsa

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