2 c. green or red cabbage, shredded
3 T. lime juice, divided
2 t. olive oil
1/3 c. fresh cilantro, chopped and divided
1 t. chili powder
1-1/4 lbs. mahi-mahi fillets, 3/4-inch thick
8 8-inch corn tortillas, warmed
1 avocado, halved, pitted and thinly sliced
1/4 c. radishes, sliced
Garnish: sour cream, salsa
In a bowl, toss cabbage with one tablespoon lime juice; set aside. In a shallow dish, mix oil, remaining lime juice, one tablespoon cilantro and chili powder. Add fish fillets to oil mixture; turn to coat all sides. Let stand for 10 minutes. Place fish on a lightly greased grill over medium heat. Cook for 5 to 7 minutes, turning once, just until fish flakes easily. Remove fish to plate; break into chunks. Fill each tortilla with fish, cabbage, avocado, radishes and remaining cilantro. Top with sour cream and salsa. Serves 4 to 5.
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