Chili-lime Fish Tacos

There's no secret that I LOVE all things tacos.  There is just something magical that happens with meat is combined with veggies and wrapped up in a nice warm corn tortilla.  A party in your mouth...an explosion of flavors...an adventure for your palate.  I. LOVE. TACOS!!  Since the typhoon just blew all the mangos off our trees here in Okinawa, the mangos are relatively cheap, and oh so delicious!!  So taco meet my other friend mango...throw in a little seafood and BAM...magic in the making!!

1 pound tilapia (another mild white fish would work perfect)
1tbsp olive oil
3tbsp fresh lime juice
2tsp honey
2 garlic cloves, finely minced
1tbsp chili powder
1tsp cumin
1/4tsp cayenne pepper
salt and pepper, to season

For the slaw:
2 cups shredded cabbage
2tbsp fresh chopped cilantro
1/4c sour cream
1tbsp fresh lime juice
salt and pepper to taste

1 ripe mango, diced
1 avocado, diced
Queso fresco cheese, crumbled
8 small corn tortillas
avocado and extra cilantro to garnish

Preheat grill to a medium-high heat.  Place fish in a 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 onto hot grill.  Grill fish for 3-5 minutes each side...it will vary depending on the temp of your grill.  Typically the second side will take less time.  Remove fish to hot plate.

Grill tortillas for 10-20 seconds each side.  Divide fish equally into tortillas, add slaw, mango, avocado, and queso fresco.  Garnish with extra cilantro.