Grilled Fish-and-Slaw "Tacos"

Ingredients:
12 ounces tilapia fillets
1 red onion, sliced 1/4 inch thick
2 tablespoons canola oil (I like to use grape seed oil)
1 small cabbage—cored, 4 outer leaves left whole and 3 cups finely shredded
1 carrot, shredded
Juice of 1 lime
3/4 teaspoon of Truvia
Sea Salt
1/4 cup fresh pico or salsa
Directions:
1.Preheat a grill to medium. Brush the tilapia and onion with 1 tablespoon oil. Add the onion to the grill and cook, covered, until tender and grill marks appear, about 5 minutes. Coarsely chop the onion and transfer to a medium bowl. Add the shredded cabbage, carrot, lime juice, truvia and remaining 1 tablespoon oil; season with sea salt and toss well.

2.Season the tilapia with salt, arrange on the grill, cover and cook until opaque, about 5 minutes. Flake the fish and toss with the cabbage mixture. Divide the slaw among the 4 whole cabbage leaves; top with the pico or salsa.