Ingredients

• 2 pounds mahi mahi fillets
• 4.5 teaspoons chipotle chili powder
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoons freshly ground black pepper
• 1 large avocado - peeled , pitted, and cubed
• 0.5 cups sour cream
• 0.25 cups chopped cilantro
• nonstick cooking spray
• 8 , 8 inch
• 3 cups shredded cabbage
• 3 medium limes , quartered

Instructions

1. 1 Rinse fish and pat dry; cut into four equal portions.
2. 2 Mix 4 teaspoons chili powder, cumin, onion powder, garlic powder, salt, and pepper in a bowl. Dredge fish in the mixture, patting and dusting for even coverage. Refrigerate for 30 minutes.
3. 3 Meanwhile, mash avocado in another bowl. Add sour cream, cilantro, and remaining 1/2 teaspoon chili powder, and mix until smooth.
4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Coat the inside of a grill basket with nonstick spray and place fish inside the basket.
5. 5 Place the basket on the preheated grill and cook until fish flakes easily with a fork, 3 to 5 minutes per side. Remove from the grill and transfer fish to a plate. Break into bite-sized pieces.
6. 6 Serve fish on warmed tortillas topped with shredded cabbage and a dollop of the avocado sauce. Plate with lime wedges.

Nutrition per serving