Fish Tacos

Fish:

1¼   lb fish fillet (snapper or similar type fish), about 1-inch thick
¼     cup olive oil
3     tablespoons fresh lime juice
¼    teaspoon chili powder
½    teaspoon kosher salt
½    jalapeño, halved, seeded and thinly sliced
2     tablespoons chopped cilantro

Tacos:
2     cups shredded cabbage, about ¼ small to medium head
2     teaspoons vegetable oil
1¼  teaspoons kosher salt
       pinch freshly ground black pepper
       juice of one lime
1     tablespoon chopped fresh cilantro, plus more for serving
8     six-inch corn tortillas
½    avocado, sliced
       hot sauce, to taste
       lime wedges, for serving

1. Put all of the fish ingredients in a shallow glass baking dish, turning fish once or twice to fully coat. Cover and marinate for about 30 minutes.
2. While fish is marinating, put the shredded cabbage, oil, salt, pepper, lime juice and chopped cilantro in a mixing bowl. Toss to combine; reserve.
3. When fish is just about done marinating, fit the Griddler®  Deluxe with the grill plates and preheat both plates to 400˚F.
4. Remove fish from marinade, place on preheated grill plates and grill for 2 to 4 minutes on each side, depending on the thickness of the fish. Remove and reserve. Lower the temperature of both the upper and lower plates to Warm.
5. Assemble Tacos: Place tortillas on the grill plates to warm. Remove when warmed through and evenly divide the grilled fish among the tacos, topping them with the cabbage slaw, and then the avocado. Add a little hot sauce and a squeeze of lime.