Chipotle Grilled Fish Tacos with Tequila-Lime Slaw and Avocado Crema - Rachael Ray

INGREDIENTS

2 lb

sustainable, firm, white-fleshed fish, such as mahi mahi, cod or halibut

Salt and pepper

1 tsp

each ground cumin, smoked paprika and coriander

Chipotles in adobo with their sauce (anywhere from 4 for moderate heat to 1 whole 7-ounce can for extra-spicy)

Zest and juice of 1 lime

1 tbsp

honey or light agave

2 tbsp

olive or vegetable oil

1 clove

garlic, crushed

inch ginger root, grated

Natural olive or vegetable oil spray, for grill

corn tortillas