For the chipotle slaw:
¼ cup plain Greek yogurt
¼ cup mayonnaise
2 tablespoons freshly squeezed lime juice
1 tablespoon honey
½ teaspoon ground cumin
½ teaspoon chipotle powder
2½ cups shredded cabbage (mix of purple and green)
Half a small red onion, very thinly sliced
2 green onions, thinly sliced
1 small jalapeño, minced (seeds and ribs discarded for less heat)
Salt and freshly ground black pepper
For the fish tacos:
1 pound fresh, skinless white fish, such as cod or halibut
Salt and freshly ground black pepper
Olive or canola oil, for brushing the grill
8 corn or flour tortillas
To make the slaw, combine the Greek yogurt, mayonnaise, lime juice, honey, cumin and chipotle powder in a medium bowl. Whisk until well blended. Add the cabbage, red onion, green onions and jalapeño and toss to combine. Season with salt and pepper to taste.
Cover and refrigerate for at least 20 minutes and up to 2 days in advance. (If making ahead of time, make sure to drain off any liquid that accumulates at the bottom of the bowl before serving.)
To make the tacos, prepare a charcoal grill or heat a gas grill to high. Brush the grill grate with oil. Pat the fish dry and season with salt and pepper. Grill, flipping once, about 5-6 minutes total, or until the fish flakes easily with a fork. (Cooking time will vary based on the thickness of your fish.)
Slice or flake the fish, then serve on warm tortillas topped with chipotle slaw.