Instructions: Prepare a charcoal fire or preheat a stovetop grill.

In a small bowl, combine the olive oil, chile powder, lime juice, salt, and pepper. Brush liberally, on the fillets. Grill the fish until it is just done.

To serve, place a warm grilled tortilla on each plate. Top with one quarter of the Cabbage Slaw, a portion of the grilled fish, a heaping tablespoon or two of the Citrus Salsa, and a spoonful of the Cilantro Aioli. Fold or roll and serve.

This recipe yields 4 servings.

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