Fish Tacos With Pineapple Slaw

• 2 cup Coleslaw mix
• 1 cup Fresh pineapple pieces
• 3 tbsp Diced red bell pepper
• 1 medium Green onion (sliced)
• 3 tbsp Plain Greek yogurt
• 3/4 tsp Salt
• 2 1/4 tsp Sir racha hot chili sauce
• 2 tbsp Olive oil
• 2 tsp Chili powder
• 2 Frozen mahimahi fillets, thawed (12 oz each)
• 12 Flour/corn tortilla
• 1 small Lemon ( cut into 8 wedges)

1. Grease grill rack, preheat grill to medium-high heat for direct cooking.
2. For pineapple slaw, in a medium bowl, combine coleslaw mix, pineapple, red pepper, onion, yogurt, 1/4 teaspoon salt and 1/4 teaspoon sriracha sauce; set aside.
3. In a medium bowl, combine olive oil, chili powder, and remaining 1/2 teaspoon salt; dip both sides of each fish fillet in oil mixture to coat.
4. Place fish skin-sides down on grill rack.
5. Grill, covered, without turning for 6 to 8 minutes or until fish flakes easily with a fork.
6. Transfer to a plate; keep warm.
7. Grill tortillas about 20 seconds per side or until warm and slightly grill-marked.
8. Break fish into bite size pieces; sprinkle with remaining 2 teaspoons sriracha sauce and squeeze juice from two lemon wedges over fish.
9. Divide fish and slaw among tortillas.
10. Serve with remaining lemon wedges for squeezing over tacos.

pineapple, red bell pepper, green onion, yogurt, salt, chili sauce, olive oil, chili powder, mahimahi, flour, lemon

Taken from cookpad.com/us/recipes/359457-fish-tacos-with-pineapple-slaw (may not work)