Soft Fish Tacos with Guacamole and South American Slaw From Heather

Slaw
8 ounces jicama, peeled and coarsely shredded
1 medium carrot, coarsely shredded
1 small red bell pepper, stem and seeds removed, thinly sliced
1 small red onion, halved lengthwise and thinly sliced crosswise
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
1/2 teaspoon granulated sugar
1/4 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper

Guacamole
(this recipe or just get a seasoning pack from store with avocado, tomatoes and onions)
2 large Hass avocados, mashed
1 tablespoon finely chopped fresh cilantro leaves
2 teaspoons fresh lime juice
2 teaspoons minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Other Ingredients:
4 halibut fillets, each about 8 ounces and 3/4 inch thick
Extra-virgin olive oil
1 teaspoon ancho chile powder
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
8 flour tortillas (8 inches)

Directions:
1. In a medium bowl combine the slaw ingredients.

2. In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly blended. Cover the surface with plastic wrap until ready to use.

3. Prepare the grill for direct cooking over high heat (450° to 550°F).

4. For the Halibut: Lightly brush the halibut all over with oil and season with the chile powder, salt, and pepper. Brush the cooking grates clean. Grill the fillets over direct high heat, with the lid closed as much as possible, until the flesh just begins to flake when you poke it with the tip of a knife, 6 to 8 minutes, turning once. Remove from the grill and break into 1-inch pieces.

5. Heat the tortillas over direct high heat for about 20 seconds per side. For each taco, layer a warm tortilla with fish, slaw, and guacamole. Roll up loosely. Serve warm.