Fish Tacos with Spicy Cabbage Slaw

Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of the fish and place fish in a shallow dish.

For marinade, in a small bowl whisk together the 2 tablespoons lime juice, orange juice, olive oil, garlic, ancho chile pepper, 1/4 teaspoon salt and black pepper; pour mixture over fish. Marinate at room temperature for 15 minutes.

Meanwhile, for cabbage slaw, in a large bowl combine cabbage, jalapeno and cilantro. In a small bowl whisk together the yogurt, mayonnaise dressing, 1 tablespoon lime juice, cumin and 1/4 teaspoon salt. Stir dressing into cabbage mixture. Cover and chill until serving time.

Preheat oven to 450 degrees F. Coat a 15x10x1-inch baking pan with cooking spray. Remove fish from marinade and discard marinade. Place fish in a single layer in prepared pan. Bake for 4 to 6 minutes per 1/2-inch thickness of fish until fish begins to flake when tested with a fork, turning once. Or, grill fish directly over medium heat for 4 to 6 minutes per 1/2-inch thickness, turning once.

To serve, divide fish among the warmed tortillas. Add an avocado slice and 2 tablespoons of spicy slaw to each taco. Serve with remaining slaw on the side. If desired, serve with lime wedges.