Mild mahi Mahi takes on the flavors of our zesty marinade.

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

　　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.