1 pound tilapia or other white fish
1 tablespoon olive oil
3 tablespoons fresh lime juice
2 teaspoons honey
2 garlic cloves, finely minced
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon red cayenne pepper(omit if you don't like heat)
salt and freshly ground black pepper, to season
2 cups shredded red or napa cabbage
2 tablespoons fresh chopped cilantro
1/4 cup low fat sour cream
1 tablespoon fresh lime juice
salt and pepper, to taste
1 ripe mango, diced
1 avocado, diced
8 small corn tortillas or flour
avocado and extra cilantro, to garnish
Preheat grill to medium-high heat. 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 marinade for 20 minutes.
Prepare slaw: In a medium bowl combine cabbage, cilantro, sour cream, lime juice, and salt and pepper to taste. Place in refrigerator.
Remove fish from marinade and place on hot grill. Grill fish for 3-5 minutes each side, it will vary depending on the temperature of your grill. Typically the second side will take less time. Remove fish to hot plate.