Grilled Fish Tacos

 I make a lot of different recipes and love to try new ones, so we don't repeat foods very often.  But there is an exception: my fish tacos.  We eat these every few weeks because we love them.  Michelle recently shared a slightly more healthy version of fish tacos.  She said they loved them so much she would even choose these for her birthday dinner. That is big! That is saying a lot!  A lot!!

Grilled Fish Tacos

1-2 lbs. tilapia

Rub

 1 1/2 tsp chili powder

1 tsp cumin

1 tsp coriander

1 tsp granulated garlic

3/4 tsp kosher salt

1/2 tsp sugar

1/4 tsp cayenne

1 pinch smoked paprika

Cabbage Slaw

1 lb. shredded cabbage (you can buy a slaw mix and chop it fine)

1/2 tsp kosher salt

1/4 cup finely chopped red onion

1/2 cup chopped cilantro  (half of a grocery store bunch)

1/4-1/2 of a jalapeno, finely chopped

1/4 cup fresh lime juice

2 T olive oil

Toppings:  Lime quarters, Avocado, chipotle mayonnaise

Tortillas

Preheat the grill to med-high

Rinse and pat fish dry.  Stir the rub ingredients together and sprinkle both sides of the fish.  Let sit for a few minutes.  Meanwhile, put the cabbage  and salt in a bowl and toss.  Add the other ingredients and toss together.  Taste and add more lime, salt, and pepper until it is the perfect taste.

Grease the grill well and put the fish on.  Turn heat to medium.  Grill each side a few minutes, making grill marks.  Flip.  Cook until done and flakey.  Squeeze fresh lime on the fish.  Grill the tortillas, brushing with olive oil.  

Assemble tacos in tortillas:  fish, cabbage slaw, avocado, and cilantro.  Squeeze lime overall.