Step 1

In a food processor, add the mayo, avocado, cilantro, garlic, lime juice, jalapenos, salt and pepper and pulse until completely blended.

Step 2

Add the mayo-avocado mixture to the slaw and stir until fully coated. Set aside.

Step 3

Stir together the mayo, garlic, lime juice, chili powder, salt and pepper. Set aside.

Step 4

Make the marinade by mixing together in a medium bowl the chili powder, cumin, paprika, onion and garlic powders, salt, pepper, lime juice, and olive oil.

Step 5

Add the mahi mahi and turn to coat. Let rest for 15 minutes.

Step 6

Meanwhile, heat your grill to high heat.

Step 7

Place fish in a grill pan or cast iron skillet. Or, thread each fish piece with a skewer. Discard the left-over marinade.

Step 8

Grill the fish, carefully turning once, until opaque and just cooked through, about 8 minutes total.

Step 9

Heat the tortillas directly on the grill rack, or place in aluminum foil, and heat on the grill.

Step 10

Place the cooked fish in the warmed tortilla and top with slaw, fresh cilantro, radishes, chipotle aioli, sliced jalapenos, and hot sauce.