Fish Tacos With Mango Slaw And Avocado – Lodge Cast Iron

Ingredients

• 2 cups finely shredded green cabbage
• 1 ½ cups finely shredded red cabbage
• 1 cup small-diced ripe mango
• ¼ cup thinly sliced red onion (about half a small onion)
• 2 tablespoons seeded and finely diced jalapeño
• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• kosher salt and freshly ground black pepper
• 2 tablespoons coarsely chopped fresh cilantro
• 2 large ripe avocados, peeled, pitted, and coarsely chopped
• 2 tablespoons fresh lime juice
• ¼ cup sour cream
• ¼ cup (plus one tablespoon) olive oil
• 1 clove garlic, minced
• ½ teaspoon chili powder
• 4 tilapia fillets (6 ounces each)
• 8 small, four-inch flour tortillas, warmed