Grilled Fish Tacos with Jicama Slaw

Ingredients

• 1.5 lb White Fish Fillets (e.g., cod, mahi-mahi)
• 2 tbsp Olive Oil
• 2 tbsp Lime Juice
• 1 tsp Chili Powder
• 0.5 tsp Cumin
• 0.5 tsp Garlic Powder
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 2 cups Jicama, peeled and julienned
• 1 cup Red Cabbage, shredded
• 0.5 cup Carrots, shredded
• 0.25 cup Cilantro, chopped
• 3 tbsp Lime Juice
• 2 tbsp Olive Oil
• 1 tsp Honey
• 8 tortillas Corn Tortillas
• 1 ripe Avocado, sliced

Instructions

1. 1In a small bowl, combine the 2 tablespoons of olive oil, 2 tablespoons of lime juice, 1 teaspoon of chili powder, 0.5 teaspoon of cumin, 0.5 teaspoon of garlic powder, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper. Brush this marinade evenly over all surfaces of the 1.5 lb white fish fillets.
2. 2Preheat your grill to a medium-high heat, which is between 400-450°F (200-230°C). Place the marinated 1.5 lb white fish fillets directly onto the hot grill and cook for 3 to 5 minutes per side, until the fish is opaque throughout, flakes easily when gently pressed with a fork, and reaches an internal temperature of 145°F (63°C) when measured with a meat thermometer.
3. 3While the fish cooks, prepare the slaw by combining the 2 cups of jicama (peeled and julienned), 1 cup of red cabbage (shredded), 0.5 cup of carrots (shredded), and 0.25 cup of cilantro (chopped) in a large bowl.
4. 4In a separate small bowl, whisk together the 3 tablespoons of lime juice, 2 tablespoons of olive oil, and 1 teaspoon of honey until they are well combined. Pour this dressing over the jicama mixture in the large bowl and toss gently until all ingredients are evenly coated.
5. 5Warm the 8 corn tortillas by placing them directly on the grill for 30 seconds per side, or by warming them in a dry skillet over medium heat until they become soft and pliable.
6. 6Once the fish is cooked, carefully remove the 1.5 lb white fish fillets from the grill and let them rest on a plate for 2 minutes; this allows the juices to redistribute for a more tender result. After resting, use two forks to flake the fish into bite-sized pieces.
7. 7To assemble each taco, spoon an equal amount of the flaked grilled fish onto each of the 8 warmed corn tortillas. Top the fish with a generous portion of the prepared jicama slaw, then arrange slices of the 1 ripe avocado on top of the slaw. Serve the tacos immediately.

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