1-First Step: Make the avocado-lime slaw Add 1/2 cup mayonnaise, 1 avocado, 1/2 cup cilantro, 2 garlic cloves, 3 tablespoons lime juice, 4 tablespoons jalapeños, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a food processor. Blend until smooth and creamy. Then stir the mixture into 12 ounces slaw mix until every shred is coated.

2-Second Step: Stir together the chipotle aioli In a small bowl, combine 1/2 cup mayonnaise, 2 garlic cloves, 1 teaspoon lime juice, 1/2 teaspoon chipotle chile powder, and a pinch of salt and pepper. Stir until smooth. The aioli should be creamy and smoky, with enough lime to keep it bright.

3-Third Step: Mix the fish marinade In a separate bowl, mix 4 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons lime juice, and 3 tablespoons olive oil. This spice blend gives the fish deep flavor without overpowering the delicate mahi mahi. Coat 1 1/4 pounds mahi mahi fillets in the marinade and let them rest for 15 minutes. That short resting time is enough to build flavor while keeping the fish firm enough for grilling.

4-Fourth Step: Grill the mahi mahi Preheat your grill to medium-high heat. Place the marinated mahi mahi fillets on the grates and cook for about 8 minutes total, or until the fish is cooked through and flakes easily with a fork. If your fish is especially delicate, grill it in a pan or on skewers so it does not fall apart. Do not walk away while it cooks. Mahi mahi is lean and can go from perfect to dry quickly, so keep an eye on it. A good grill mark and just-cooked center are exactly what you want for these mahi mahi fish tacos.

5-Fifth Step: Warm the tortillas Heat 12 corn tortillas on the grill or in a skillet. Only warm them briefly so they stay soft and flexible. If you leave them too long, they can dry out and crack when you fold them.

6-Final Step: Assemble and serve Build each taco with grilled mahi mahi, avocado-lime slaw, 1/2 cup cilantro, 1/2 cup sliced radish, chipotle aioli, 2 jalapeños, and hot sauce. Serve right away while the tortillas are warm and the fish is hot.