Grilled Fish:
1 3/4 pounds fish, (sea bass, swordfish or any other firm fleshed fish)
1/3 cup lime juice
3 tablespoons tequila
corn tortillas
non-fat sour cream

Cilantro Slaw
3 cups green cabbage, shredded
3 cups red cabbage, shredded
1 cup cilantro leaves, (firmly packed and minced)
1/2 cup lime juice
1 tablespoon oil, (preferably canola)
1/2 teaspoon cumin seeds
1 teaspoon sugar
salt and pepper to taste

Rinse fish, pat dry and place in a zip lock baggie with lime juice and tequila. Turn to coat.

Refrigerate for 15 minutes or up to 4 hours, turning occasionally. Prepare Cilantro Slaw by combining all ingredients in a medium bowl. Refrigerate for up to 4 hours. Remove fish from marinade and spray lightly with cooking spray. Grill over medium-hot coals turning once until lightly browned and just opaque on inside (about 10 minutes). Cut fish into bite size pieces. Heat corn tortillas until soft. Place fish in tortillas and add cilantro slaw, salsa and sour cream to taste.

*RIP Daddy... Forever your little girl*
*RIP KILLA* You'll be greatly missed