Ingredients for 3 servings

Fish:

1 lb tilapia
Chile powder
Cumin
Juice from 1.5 lemons
Olive oil
Paprika
Salt

Slaw:

1/3 cabbage sliced
½ shallot minced
1 clove garlic minced
1 jalapeño minced
1 tbsp Greek yogurt
1 tbsp red wine vinegar
1.5 lime juice
Handful cilantro chopped
Salt

Guacamole:

½ jalapeño minced
½ shallot minced
1.5 avocado
Handful cilantro chopped
Juice from 1 lemon
Salt

Spicy mayo:

1 tbsp mayo
1 tbsp sriacha 
1 tsp Greek yogurt

Corn tortillas, heated on the grill

Directions

Place your fish in tupperware or a ziplock bag.  Add your lime juice, olive oil, and spices.  Shake well until fish is fully covered and let sit for at least 30 minutes or up to overnight (in the fridge).

Prepare your slaw by adding all ingredients to a small serving bowl and tossing well.  Salt to taste.

Prepare your guacamole by adding all ingredients to a small bowl and mixing well, using a fork to mash the avocado.  Salt to taste.

Prepare your spicy mayo by mixing all ingredients in a small bowl and setting in the fridge until ready to serve.

Heat a grill to high.  Oil grill grates (I didn’t do this well enough and lost a bit of fish in the process).  Transfer fish to the grill and cook for about ~3-4 minutes per side until cooked through.  Place tortillas on grill while cooking fish to warm.

Serve fish in tortillas with a large scoop of slaw, dollop of guac and dollop of spicy mayo.