1/4 red cabbage, thinly sliced (about 1 1/2 cups)
1/2 cup fresh cilantro, roughly chopped
Juice of 1 lime, plus wedges for serving
2 tablespoons honey or agave nectar
1/2 cup mayonnaise
12 corn tortillas
3/4 cup all-purpose flour
1/2 teaspoon chili powder
Freshly ground pepper
1 1/4 pounds skinless halibut fillet, cut into strips
1/2 cup fresh salsa
Toss the cabbage, cilantro, lime juice, honey, and mayonnaise in a bowl. Season the slaw with salt.
Warm the tortillas on the grill over medium-low heat. Wrap in a towel to keep warm.
Mix the flour, chili powder, salt, and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then grill in
batches until golden and just cooked through, 2 to 3 minutes per side. Season with salt.
Halve, pit, and slice the avocado. Fill the tortillas with the fish, avocado, slaw, and salsa.
Serve with lime wedges.