Yucatan Fish Tacos

• 1/4 cups Vegetable Oil
• 2 whole Limes, Zest And Juice, Divided
• 1 pound Fillet Of Haddock Or Other Mild, White Fish
• 23 cups Red Cabbage Shredded
• 1 whole Avocado, diced
• 1/4 cups Red Onion, Diced
• 1/2 whole Bell Pepper, Diced
• 1 whole Jalapeno, Finely Diced (optional)
• 1 Tablespoon Extra Virgin Olive Oil Or Vegetable Oil
• Salt And Fresh Ground Black Pepper
• Chili Powder, to taste
• Tortillas, To Serve

1. Prepare your grill by heating the coals or preheating.
2. While the coals heat, prepare the marinade by combining the 1/4 cup vegetable oil, zest and juice from 1 lime, and approximately 1/8 tsp salt, a few grinds of pepper, and some chili powder to taste.
3. Combine with the fish in a shallow dish or a zip top bag and marinate approximately 30 minutes.
4. Meanwhile, prepare the slaw topping by mixing together the cabbage, avocado, onion, peppers, olive or vegetable oil, zest and juice from the remaining lime, salt, pepper, and chili powder to taste.
5. Mix well and set aside.
6. When the grill is ready, oil the grill grate and grill fish, skin side down, for 8 minutes with the grill covered.
7. After 8 minutes, check on the fish and continue to check every couple of minutes for doneness.
8. When cooked through, take the fish off the grill, take the skin off, and flake the fish.
9. Place some of the fish and topping in a tortilla shell and enjoy!

vegetable oil, whole limes, fillet of haddock, red cabbage, avocado, red onion, bell pepper, olive oil, salt, chili powder

Taken from tastykitchen.com/recipes/main-courses/yucatan-fish-tacos-2/ (may not work)