2 pounds sole, flounder, tilapia, red snapper
1 teaspoon chile powder
½ teaspoon cumin
¼ teaspoon smoked paprika
¾ teaspoon kosher salt
½ teaspoon ground black pepper
Juice of 1 lime
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
8 corn tortillas
1 avocado, sliced
Salsa, homemade or store bought
Guacamole, homemade or store bought
In a small bowl, mix chili powder, cumin, paprika, salt and pepper.
Preheat a grill to high. Sprinkle the fish on both sides with the spice mixture. Drizzle with lime juice and oil. Grease grill racks very well (alternatively, cook fish in a very hot skillet about 3 minutes each side). Add fish to the grill and grill until marked and cooked through, 4 minutes per side. Transfer the fish to a plate and break into bite-size pieces.
To serve: Warm the tortillas on the grill and fill with the fish, salsa, avocado and Mexi-slaw. Serve with lime wedges.