Grilled Fish Tacos With Lime Cabbage Slaw

• 1 pound tilapia or cod
• 2 tablespoon canola oil
• 1 1/2 tablespoon lime juice
• 1 clove garlic, minced
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper
• salt
• freshly ground black pepper
• 6 corn tortillas
• 1 avocado, sliced
• sour cream, for serving
• cotija cheese, for serving
• hot sauce, for serving
• salsa, for serving
• 1/2 red cabbage, cored and thinly sliced
• 1/4 cup cilantro, chopped
• 3/4 cup red onion, thinly sliced
• 1 1/2 tablespoon lime juice
• 1 tablespoon canola oil

1. In a small bowl, whisk together the canola oil, lime juice, garlic, chili powder, cumin, paprika, and cayenne. Season with salt and pepper. Place fish into a gallon-sized Ziploc bag, and pour the marinade over it. Seal bag, shake to coat the fish, and allow to marinade for 20 minutes.
2. Preheat the grill to medium-high heat. Brush grill grates with oil, and place fish on grill. Grill until cooked through, about 3 minutes per side. Transfer to a plate, and break into pieces. Serve in warmed taco shells topped with slaw and other optional toppings.
3. Place cabbage, cilantro, and red onion in a medium mixing bowl. Pour lime juice and canola oil over the top. Season lightly with salt and pepper. Toss to coat evenly.