This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

• 2 pounds sustainable, firm, white-fleshed fish, such as mahi mahi, cod or halibut
• Salt and pepper
• 1 teaspoon 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 tablespoon honey or light agave
• 2 tablespoons olive or vegetable oil
• 1 clove garlic, crushed
• 1 inch ginger root, grated
• Natural olive or vegetable oil spray, for grill
• 12 corn tortillas  

For the slaw:

• 2 shots silver or gold tequila
• Juice of 2 limes
• 1/4 cup white or cider vinegar
• 1 tablespoon honey, light agave or super-fine sugar
• 1/4 cup vegetable oil
• Salt and pepper
• 1 teaspoon celery seed
• 1/2 head white or red cabbage, very thinly shredded
• 1/2 red onion, very thinly sliced
• 1/4 cilantro leaves or parsley tops, chopped  

For the crema:

• 1 cup crema or sour cream
• 1 ripe Haas avocado, pitted and peeled
• Juice of 1 lime
• Salt
• 1/2 teaspoon ground cumin  

Additional toppings (mix ‘n match):

• Thinly sliced radishes
• Crumbled Queso Fresco
• Pickled jalapeño slices
• Chopped cilantro or parsley
• Lime wedges 

Preparation

Season the fish with cumin, smoked paprika, coriander, salt and pepper. In a food processor, purée chipotle in adobo with lime zest and juice, honey or light agave, oil, garlic and ginger.  Pour over fish to coat.

Preheat grill, griddle or cast-iron skillet over medium-high heat.

For slaw, whisk up tequila, lime juice, vinegar, honey or agave or sugar, oil, salt, pepper and celery seed. Combine cabbage, onions and cilantro or parsley in a mixing bowl then pour dressing over and toss to coat.

Rinse out processor and add crema or sour cream, avocado, lime juice, salt and cumin; process until smooth.

Spray grill, griddle or skillet with cooking spray and cook fish to opaque and browned, about 6-7 minutes, occasionally turning gently with a fish spatula.

Char tortillas over open flame, on grill or in dry skillet over high heat. Break fish into chunks. Assemble tacos with fish, slaw, crema and toppings of choice.