4 teaspoons chili powder, preferably made with New Mexico or ancho chiles
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, 1/2-3/4 inch thick, skinned and cut into 4 portions
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
Directions
To prepare fish: Combine chili powder, lime juice, oil, cumin, onion powder, garlic powder, salt and pepper in a small bowl. Rub chili rub all over fish. Let stand 20 to 30 minutes for the fish to absorb the flavor.
To prepare coleslaw: Combine sour cream, mayonnaise, cilantro, lime zest, lime juice, sugar, salt and pepper in a medium bowl; mix until smooth and creamy. Add cabbage and toss to combine. Refrigerate until ready to use.
Preheat grill to medium-high. Oil the grill grates or use a grilling basket. Grill the fish until it is cooked through and easily flakes with a fork, 3 to 5 minutes per side. Transfer the fish to a platter and separate it into large chunks.
