Follow these step-by-step instructions for perfectly grilled fish and a delicious, crunchy slaw. The key is to prepare the slaw first to allow the flavors to meld together.

Step 1: Prepare the Creamy Lime Slaw

1. In a large mixing bowl, combine the shredded cabbage mix, chopped cilantro, and minced jalapeño (if using).
2. In a separate, smaller bowl, whisk together the mayonnaise, lime juice, honey (or agave), and salt until the dressing is smooth and creamy.
3. Pour the dressing over the cabbage mixture. Use tongs or a large spoon to toss everything together until the cabbage is evenly coated.
4. Cover the bowl and place it in the refrigerator for at least 30 minutes. This chilling time is crucial; it allows the cabbage to soften slightly and the flavors of the dressing to fully meld and develop.

Step 2: Prepare the Fish and Marinade

1. Pat the fish fillets completely dry with paper towels. This is a critical step to ensure the marinade adheres properly and you get a good sear on the grill.
2. In a small bowl, whisk together the olive oil, juice of one lime, chili powder, smoked paprika, ground cumin, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). This will form a thick, paste-like marinade.
3. Place the fish fillets in a shallow dish or a large zip-top bag. Pour the marinade over the fish, using your hands or a brush to ensure every surface of the fillets is evenly coated.
4. Let the fish marinate at room temperature for 15-20 minutes. Avoid marinating for longer, as the acid in the lime juice can start to “cook” the fish (like ceviche) and alter its texture.

Step 3: Grill the Fish

1. Preheat your outdoor grill or indoor grill pan to medium-high heat, around 400-450°F (200-230°C).
2. It is essential to have clean grill grates to prevent sticking. Use a grill brush to scrub the grates thoroughly. Once clean, use a paper towel dipped in a high-smoke-point oil (like canola or avocado oil) and, holding it with tongs, wipe the grates generously.
3. Carefully place the marinated fish fillets directly on the hot, oiled grates.
4. Grill for approximately 3-5 minutes per side. The exact time will depend on the thickness of your fillets. The fish is done when it is opaque all the way through and flakes easily when gently prodded with a fork. You should see beautiful char marks on both sides.
5. Once cooked, carefully remove the fish from the grill using a wide spatula and transfer it to a clean cutting board. Let it rest for a couple of minutes.

Step 4: Warm the Tortillas

1. While the fish is resting, you can warm the tortillas. You can do this by placing them directly on the grill for about 15-20 seconds per side until they are warm and slightly toasted.
2. Alternatively, you can wrap a stack of tortillas in a damp paper towel and microwave them for 30-45 seconds, or heat them one by one in a dry skillet over medium heat.

Step 5: Assemble Your Tacos

1. Using two forks, gently break the rested fish fillets into large, bite-sized flakes.
2. To assemble, take a warm tortilla and place a generous portion of the flaked fish down the center.
3. Top the fish with a heaping spoonful of the chilled creamy lime slaw.
4. Add any of your desired optional toppings like sliced avocado, a sprinkle of cotija cheese, a dollop of pico de gallo, or an extra squeeze of fresh lime juice. Serve immediately and enjoy!