Fresh Fish Tacos with Mango Slaw
makes about 8 tacos

Ingredients:
1 lb halibut (or other fresh white fish)
8 small corn tortillas
1 avocado, sliced
1 lime, sliced for garnish

Marinade Ingredients:
3 tablespoon olive oil
2 cloves garlic
3 green onions
1/2 cup cilantro
1/2 jalapeño
juice of 2 limes
1 teaspoon soy sauce
1 tablespoon brown sugar
1 teaspoon ground cumin
1/4 teaspoon ground nutmeg
1/8 teaspoon cayenne pepper

Mango Slaw Ingredients:
1 mango, sliced finely
1/8 red cabbage, sliced finely
1/2 jalapeño, diced
3 tablespoons cilantro, minced
1 green onion, sliced finely

Mango Slaw Dressing Ingredients:
3 tablespoons Greek yogurt
3 tablespoons olive oil
3 tablespoons water, to thin
2 tablespoons apple cider vinegar
juice of 1 lime
1/4 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon kosher salt

Directions:
1. Prepare the mango slaw. Peel, deseed and slice the mango. Use a handheld mandoline to finely slice the red cabbage. Dice the jalapeño, mince the cilantro, and slice the green onions. Whisk together mango slaw dressing ingredients, and toss with the slaw. Let the slaw sit for about 30 minutes for the flavors to meld.

2. Make the marinade for the fish. In a food processor, blend the marinade ingredients together. Marinate the fish in a glass dish or sealed plastic bag for 10-30 minutes. 

3. Grill the fish on a medium high heat, well-oiled grill. Or, cook on the stovetop in a grill pan or nonstick skillet. Place the skin-side down for 4-5 minutes, and then flip once. Continue cooking for another 2-3 minutes or until the fish is cooked. Cook for about 10 minutes per inch of thickness, or until interior temperature reaches 140 F.

4. Warm the corn tortillas in a skillet or in the microwave.

5. Assemble the tacos with a scoop of mango slaw, a few pieces of grilled fish, slices of avocado, and a squeeze of fresh lime juice.