1-First Step: Make the avocado-lime slaw Add 1/2 cup mayonnaise, 1 avocado, 1/2 cup roughly chopped cilantro, 2 garlic cloves, 3 tablespoons lime juice, 4 tablespoons chopped pickled jalapenos or 1 fresh jalapeno cored and seeded, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper to a food processor. Blend until smooth and creamy. Then transfer the mixture to a bowl and stir in 12 ounces slaw mix. Set it aside while you prepare the rest of the tacos.

2-Second Step: Mix the chipotle aioli In a small bowl, stir together 1/2 cup mayonnaise, 2 minced garlic cloves, 1 teaspoon lime juice, 1/2 teaspoon chipotle chile powder or regular chili powder, and a pinch of kosher salt and freshly ground black pepper. Mix until smooth and set aside. If you want a milder taco, regular chili powder is a great choice. If you love heat, chipotle brings a deeper smoky kick.

3-Third Step: Stir together the fish marinade In a medium bowl, combine 4 teaspoons chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons lime juice, and 3 tablespoons olive oil. Whisk until the mixture forms a loose paste. Add 1 1/4 pounds skinless mahi mahi fillets cut into 12 pieces and toss until every piece is coated. Let the fish rest for 15 minutes. This short marinade is all you need because mahi mahi cooks quickly and soaks up flavor fast. Do not leave it much longer, since the lime juice can start to affect the texture.

4-Fourth Step: Heat the grill and get the fish ready Preheat your grill to high heat. If you are worried about the fish slipping through the grates, place it in a grill pan or thread it onto skewers. This is one of the easiest ways to keep the pieces intact and make flipping simple. Once the grill is hot, place the fish on the grill pan or skewers. Cook for about 8 minutes total, turning once halfway through. The fish should be opaque and flake easily when done. Try not to overcook it, since mahi mahi is best when it stays moist and tender.

5-Fifth Step: Warm the tortillas While the fish cooks, heat 12 corn tortillas on the grill, in foil, on the stove, or in a dry skillet. You can also double-stack tortillas for extra strength, which helps keep all the toppings in place. Wrap them in foil to keep them warm until serving.

6-Final Step: Assemble and serve Place the grilled fish into the warm tortillas, then top each taco with the avocado-lime slaw. Finish with fresh cilantro, thinly sliced radish, thinly sliced fresh jalapenos, chipotle aioli, and a little hot sauce if you like more kick. Serve right away while the fish is warm and the tortillas are soft.