For the Fish:

• 1.5 lbs mahi-mahi fillets, boneless and skinless (approximately 4 6-oz fillets)
• 1 TBSP chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp sea salt
• Avocado oil for brushing

For the Jalapeño Sauce:

• 1/2 cup plain full fat Greek yogurt
• 1/2 lime, zested and juiced
• 1 jalapeño pepper, roughly chopped (seeds discarded for less heat)
• 1 tsp honey
• 2 garlic cloves, smashed
• 1 scallion, roughly chopped
• 1/4 tsp sea salt

For the Slaw and Toppings:

• 1 large ripe mango, diced
• 1 cup shredded purple cabbage (or bagged coleslaw)
• 1 large avocado, diced
• 1 cup sweet corn (optional)
• 1-2 limes, zested and juiced
• Fresh parsley, roughly chopped (for garnish)
• Flour tortillas