This was my first attempt at making fish tacos.  I thought they were good.  I would like to try some more variations in the future.

Grilled Fish Tacos with Coleslaw
Adapted from Food and Wine, The Complete Book of Grilling

3 Tablespoons extra-virgin olive oil
4 garlic cloves, minced
3 Jalapenos, seeded and minced
3/4 teaspoon paprika
ground pepper
5 tilapia fillets
1/2 bag finely shredded coleslaw mix
1/4 cup red onion
2 Tablespoons plain yogurt
2 Tablespoons mayonnaise
3 Tablespoons vinegar
2 Tablespoons sugar
salt and pepper
2 large ripe avocados--peeled, pitted and chopped
2 Tablespoons fresh lime juice
1/2 cup sour cream
3 dozen 6-inch corn tortillas
1 cup cilantro leaves
Lime wedges and homemade salsa, for serving

In a small bowl, combine the olive oil, garlic, jalapenos, paprika and 1 teaspoon of pepper.  Put the tilapia fillets in a large glass dish and rub with the marinade. 

Cover and refrigerate for at least 30 minutes or up to 4 hours.  In a large bowl, toss the coleslaw mix with the red onion, yogurt, mayonnaise, vinegar, sugar, and season with salt and pepper.

In a food processor, puree the avocados with the lime juice.  Blend in the sour cream.  Scape the avocado cream into a bowl and season with salt and pepper.  Light a grill.  Put a large piece of tin foil on the grill and lightly spray with non-stick spray.  Grill over moderately hot grill, breaking into pieces as the fish is almost done.  Place the tortillas on the grill and warm.  To assemble each taco, spread a dollop of avocado cream on a tortilla.  Top with fish, a large spoonful of coleslaw and some cilantro leaves.  Pass the lime wedges, homemade salsa, and remaining coleslaw at the table.

Make ahead - The coleslaw and avocado cream can be refrigerated separately overnight in airtight containers.  Let return to room temperature before using.