Grilled fish tacos with avocado salsa and carrot slaw

Serves 4

SALSA

2	ripe avocados, halved, pitted, and diced
3	plum tomatoes, chopped
1/4	of a red onion, finely chopped
	Juice of 2 limes
1	teaspoon chili powder
1	tablespoon honey
2	tablespoons chopped fresh cilantro
	Salt and pepper, to taste

1. In a bowl combine the avocados, tomatoes, red onion, lime juice, chili powder, honey, and cilantro.

2. Add salt and pepper; cover and refrigerate.

SLAW

1/4	head red cabbage, shredded
2	carrots, cut into thin matchsticks

1. In a bowl combine the cabbage and carrots.

2. Toss well; cover and refrigerate.

FISH

	Oil (for the grill)
1 1/2	pounds skinlesss boneless mahi-mahi or any firm-fleshed white fish, in one thick piece
	Salt and pepper, to taste
8	soft corn tortillas

1. Heat a charcoal grill. Clean the grill thoroughly with a wire brush. Rub the rack with oil. Just before grilling, rub the fish all over with oil. Sprinkle with salt and pepper.

2. Set the fish on the grill rack. Cook for 4 minutes without moving the fish. Use a wide metal spatula to turn the fish and cook for 3 minutes more or until the flesh is opaque.

3. Cut the fish into 2-inch pieces.

4. Place the tortillas on the rack and grill only until slightly charred, watching them carefully. Serve the fish on the tortillas with salsa and slaw. Adapted from Shawn DeMartino

Notes: