I was in the mood for grilled fish tacos tonight. I made a quick marinade for the fish while I made the slaw. The mix of the chili and citrus marinade with the tangy-ness of the sour cream based slaw with tropical fruit and jalapenos and serranos was a marriage made in heaven
1 pound tilapia or other mild fish
2 T. olive oil
Juice of one lime
Juice of one lemon
2 t. honey
1 T. granulated garlic
1 T. chili powder
1 T. cumin
1 t. onion powder
1/2 t. ground coriander
1/4 t. cayenne pepper
salt and freshly ground black pepper to taste.
In a small bowl, whisk together all marinade ingredients. Cut fish into 4 x 4 inch pieces (or close to that size) and place in a gallon zip lock bag. Pour in marinade and seal bag. Turn bag over several times to mix marinade into fish. Let rest 15 - 20 minutes while you make the slaw.
Preheat grill or grill pan until very hot. Remove fish from marinade and place onto hot grill. Grill fish for 3 - 5 minutes on each side. Time will vary depending on the temperature of your grill. Remember, the fish will release from the grill when it's ready to be turned. When fish flakes easily with a fork, remove from grill and place on a plate. Gently break fish into bite sized pieces.
Grill tortillas for 15 - 20 seconds on each side. Divide fish equally into tortillas and add slaw. Garnish with extra cilantro if desired.