Combine slaw mix, cilantro, olive oil, rice vinegar. Toss to coat. Season with salt. Chill until ready to serve.
For Tacos
Mix lime juice and olive oil in a container large enough to hold fish filets. Place fillets in liquid and sprinkle with chili powder. Flip fillets to coat both sides.
Grill over medium heat for 4-6 minutes or until flaky.
Heat corn tortillas in a medium skillet over medium-high heat.
Serve tacos with broccoli slaw and top with sauce.
Notes
Adapted from Cuisine at Home
Nutrition Information
Serving size: 4
Recipe by Pick Fresh Foods at https://pickfreshfoods.com/grilled-mahi-mahi-tacos/