Ingredients

• 4 tablespoons fresh lime juice, divided
• 3 tablespoons tequila
• 3 tablespoons roughly chopped fresh cilantro, divided
• 1 teaspoon finely chopped garlic
• 1 teaspoon ground cumin
• 1 lb mahimahi
• 3 tablespoons rice wine vinegar
• 1 teaspoon canola oil
• 2 3/4 teaspoons honey, divided
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 3 cups thinly sliced red cabbage
• 3/4 cup reduced-fat sour cream
• 3 tablespoons 2 percent milk
• 1 1/2 teaspoons finely grated lime zest
• 8 corn tortillas (6 inches each)
• 1/2 firm-ripe avocado, thinly sliced
• 2 limes, quartered

Instructions

1. In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin. Add fish, seal bag and turn to coat; refrigerate, turning once, 1 hour. In a bowl, combine vinegar, oil, 2 teaspoons honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Add cabbage; toss well. In another bowl, combine sour cream, milk, zest, remaining 1 tbsp juice, remaining 3/4 teaspoon honey and 1/2 teaspoon salt. Heat grill. Remove fish from marinade; season with remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Grill, turning once, until just cooked through and lightly charred, 4 minutes per side. Transfer to a cutting board; coarsely chop. Stir remaining 2 tablespoons cilantro into slaw. Grill tortillas, turning once, 30 seconds per side. To assemble, spoon 1 tablespoon sour cream mixture in center of each tortilla. Divide fish, slaw and avocado among tortillas. Garnish with lime wedges.