Lime cilantro coleslaw, recipe follows
Peach salsa, recipe follows
Cilantro, chopped
Lime wedges, for squeezing
Avocado, diced

Add paprika, chili powder, cumin, and salt in to a small cup and stir together thoroughly.
Sprinkle spice mixture over entire filet of fish and gently rub in. Let fish rest at room temperature while you are getting the grill hot.
Get your grill nice and hot, then place a grill pan on the grill and get it hot
Grill fish over medium high heat until flakes easily with fork and is cooked through, flipping once in the middle. About 5 – 6 minutes per side for a decent sized filet. Thinner fish will cook faster so make sure you are watching.
Serve over warmed tortillas topped with a bit of slaw, peach salsa, and avocado. Finish with a little fresh cilantro and a squeeze of lime and enjoy!

Peach Salsa
3 ripe peaches, diced
2 tbsp fresh cilantro, chopped
1 tbsp onion, finely diced
1 tbsp jalapeno, finely diced (feel free to add more/less to adjust heat)
1 tsp grated ginger
Kosher salt (adjust to your taste and the sweetness of the fruit)
1 Lime

Chop and dice peaches, cilantro, onion, jalapeño, and ginger.
Combine into small bowl and sprinkle with salt.
Juice half of lime over the peach salsa. Taste and adjust seasonings, the salt and lime play against the sweetness of the fruit so a lot of times this requires a little taste to get the right balance.
Serve and enjoy or let sit a couple hours to let the flavors meld!

Cilantro Coleslaw
1/2 head red cabbage
1 cup cilantro, chopped
2 tbsp mayonaise
2 tbsp agave nectar
Kosher salt, to taste
Juice of 2-3 limes

Chop the cabbage into thin slices about 1-2 inches long.
Add cilantro, mayo, agave, salt, and lime juice. Stir thoroughly to combine and coat everything with the dressing.
Add a little fresh pepper and adjust seasoning if necessary (
Refrigerate and let sit for about 2 hours.
Stir and taste again, adjust if necessary to your tastes. Serve and enjoy!