Broiled Fish Tacos With Avocado Slaw

Instructions

1. In a medium bowl whisk together olive oil, adobo seasoning, chili powder, cumin and 2 tablespoons lime juice. Season with salt and pepper, if desired. Add fish and turn to coat. Let stand 15 minutes.
2. In a blender or food processor combine avocado, cilantro, garlic, 3 tablespoons lime juice and half of yogurt. Mix until smooth; season with salt and pepper, if desired. Add to a large bowl along with cabbage and onion; toss to combine. Season with salt, if desired. Set aside.
3. In a small bowl, stir together remaining yogurt and remaining lime juice. Set aside.
4. Place rack at top of oven and set broiler to high. Place fish in a shallow ovenproof dish; broil about 8 minutes or until fish is browned and cooked through, turning once after 4 minutes.
5. Meanwhile, heat a small skillet over medium-high. One at a time, cook tortillas until warm and golden brown, 30–60 seconds per side
6. Evenly divide tortillas into 12 stacks of two; top each with fish, slaw, lime yogurt and—if desired—jalapeño, radish and hot sauce. Serve immediately.