Ingredients:
2 lbs. fresh Mahi-Mahi, cut into strips 3 inches long, 1 inch wide, ½-inch thick (grouper, halibut, and swordfish also work great in tacos)
¼ cup olive oil
Salt and pepper
2 fresh avocados cut lengthwise into strips, 1/4-inch wide (or guacamole)
1 container pico de gallo or chunky salsa
1 cup roasted red pepper aioli
10 6-inch flour tortillas
Cabbage Slaw (see recipe below)

Directions:

Lightly season the mahi-mahi strips with salt and pepper and coat with olive oil.

Grill the fish for two to three minutes on each side, to achieve grill marks and ensure that the fish is cooked through. Avoid overcooking, or the fish will be dry.

Follow the directions on the package to heat the tortillas (we use a hot grill or pan for about 30 seconds on each side).

Lay the warm tortilla on a flat surface and place one to two tablespoons of cabbage slaw in the center. Add two pieces of grilled fish, followed by two to three slices of avocado, a half tablespoon of pico de gallo, and one dollop of Roasted Red Pepper Aioli.

Fold the bottom third of the tortilla upward, then fold each side in toward the center, overlapping each other. Serve and enjoy.

Cabbage Slaw:
3 to 4 cups white and red cabbage, shredded (packaged mix is fine)
2 jalapenos, cut into thin strips (julienne), seeds removed
2 tomatoes, cut into strips, insides removed
1/3 cup cilantro leaves
¼ cup apple cider vinegar
Salt and pepper

Directions:
Mix all cabbage slaw ingredients together in a large bowl and refrigerate until ready to use.