Grilled Chili-Lime Fish Tacos with Cabbage Slaw
Recipe modified from: http://www.ambitiouskitchen.com/2013/07/grilled-chili-lime-fish-tacos-with-sour-cream-cabbage-slaw-mango-avocado/

Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Servings: 4 (2 tacos per serving)

• 1 pound tilapia
• 1 tablespoon olive oil
• 3 tablespoons fresh lime juice
• 2 teaspoons honey
• 2 garlic cloves, finely minced
• 1 tablespoon chili powder
• 1 teaspoon cumin
• ¼ teaspoon red cayenne pepper
• For slaw:
  • 2 cups shredded red or napa cabbage
  • 2 tablespoons fresh chopped cilantro
  • ¼ cup plain Greek yogurt
  • 1 tablespoon fresh lime juice
  • 1 ripe mango, diced
  • 1 avocado, diced
  • 8 small corn tortillas

Directions:

1. Preheat grill to medium-high heat.
2. Place fish in large Ziploc® bag and add olive oil, lime juice, honey, garlic, chili powder, cumin, and cayenne pepper. Season with salt and pepper. Close bag and massage seasonings into fish. Let marinate for 20 minutes.
3. Prepare slaw. In a medium bowl combine cabbage, cilantro, plain yogurt, lime juice, and salt and pepper to taste. Place in refrigerator.
4. Remove fish from marinade and place onto hot grill. Grill fish for three to five minutes on each side; it will vary depending on the temperature of your grill. Typically, the second side will take less time. Move fish to hot plate.
5. Grill tortillas for 10 to 20 seconds on each side. Divide fish equally into tortillas; add slaw, mango and avocado. Garnish with extra cilantro, if desired. Makes eight tacos total.