Grilled Fish Tacos

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 4 teaspoons chili powder (ancho, chipotle or new mexico)
• 2 tablespoons lime juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 lbs mahi-mahi halibut (skinned if necessary and cut into 4 portions) or 2 lbs tilapia fillets (skinned if necessary and cut into 4 portions)
• 1/4 cup sour cream or 1/4 cup greek yogurt
• 1/4 cup mayonnaise
• 2 tablespoons fresh cilantro, chopped
• 2 tablespoons green onions, thinly sliced
• 1 teaspoon lime zest
• 2 tablespoons lime juice
• 1 teaspoon sugar
• 1/8 teaspoon salt
• fresh ground pepper
• 3 cups finely shredded red cabbage or 3 cups green cabbage
• 12 flour or 12 corn tortillas, warmed
• sliced avocado (optional garnish)

Recipe

• 1 to prepare coleslaw: combine sour cream, mayonnaise, cilantro, green onions, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. add cabbage and toss to combine. refrigerate until ready to use and may be made up to 4 hours ahead.
• 2 to prepare fish: combine chili powder, lime juice, oil, cumin, onion powder, garlic power, salt and pepper in a small bowl. rub adobo rub all over fish. let stand 20 to 30 minutes for the fish to absorb the flavor.
• 3 preheat grill to medium-high. oil the grill rack or use a grilling basket (which works best due to the tenacity of fish sticking to the grill). grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. transfer the fish to a platter and separate into large chunks.
• 4 serve the tacos family-style by passing the fish, tortillas, coleslaw and taco garnishes separately.