Grilled Fish Tacos

You can serve these tacos family-style by passing the grilled fish, coleslaw and tortillas around the table. Garnish with your favorite toppings, such as sliced avocado, chopped cilantro and lime wedges. For some heat, try our Homemade Hot Sauce.

subheading: Chili-Rubbed Fish:

4 teaspoons chili powder, preferably made with New Mexico or ancho chiles (see Note)

2 tablespoons lime juice

2 tablespoons extra-virgin olive oil

1 teaspoon ground cumin

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon salt

½ teaspoon freshly ground pepper

2 pounds mahi-mahi or Pacific halibut (see Note), ½ to ¾ inch thick, skinned and cut into 4 portions

subheading: Coleslaw:

¼ cup reduced-fat sour cream

¼ cup low-fat mayonnaise

2 tablespoons chopped fresh cilantro

1 teaspoon lime zest

2 tablespoons lime juice

1 teaspoon sugar

⅛ teaspoon salt

Freshly ground pepper

3 cups finely shredded red or green cabbage

12 corn tortillas, warmed (see Tip)

Directions at eatingwell.com

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