Tequila-Lime Mahimahi Tacos

Ingredients

• 3 tablespoons percent milk 
• 0.5  firm-ripe avocado thinly sliced
• 0.5 teaspoon pepper black divided freshly ground
• 1 teaspoon canola oil 
• 8 6-inch corn tortillas (es each)
• 3 tablespoons cilantro leaves fresh divided roughly chopped
• 1 teaspoon garlic finely chopped
• 1 teaspoon ground cumin 
• 2.8 teaspoons honey divided
• 1.5 teaspoons kosher salt divided
• 4 tablespoons juice of lime fresh divided
• 1.5 teaspoons lime zest finely grated
• 2  limes quartered
• 0.8 cup cup heavy whipping cream sour reduced-fat
• 1 lb mahimahi 
• 3 cups cabbage red thinly sliced
• 3 tablespoons rice wine vinegar 
• 3 tablespoons tequila 

Equipment

• bowl
• grill
• ziploc bags
• cutting board

Directions

1. In a resealable plastic bag, combine 3 tablespoons lime juice, tequila, 1 tablespoons cilantro, garlic and cumin.
2. 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.
3. 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.
4. Heat grill.
5. 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.
6. 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.
7. Garnish with lime wedges.