1. Prepare slaw: In a medium bowl, add all slaw ingredients. Toss to combine and set aside in refrigerator, covered, until ready to serve.

2. Preheat grill to medium. Place a large sheet of aluminum foil on a baking sheet and lightly mist it with cooking spray.

3. In a plastic bag with a zip-top closure, combine coriander and cumin seeds. Gently crush seeds with a rolling pin or flat side of a meat tenderizer. Empty crushed seeds onto a large plate.

4. Rinse mahimahi and pat dry with paper towels. Gently press both sides into seed mixture and place fish on foil-lined baking sheet. Transfer baking sheet to grill, cover and cook for 10 minutes, or until fish is just opaque at the center and flakes easily with a fork. Remove from grill and carefully wrap edges of foil around fish to keep warm (use oven mitts or tongs for assistance).

5. Warm tortillas on grill for 1 to 2 minutes per side.

6. To assemble tacos, slice fish into 1- to 2-inch pieces. Divide evenly among tortillas and top each with about 1/2 cup slaw. 

Serves: 2

Prep time: 25 mins.

Total time: 40mins.

Nutrients per 2 tacos: (2 tortillas, 4 oz fish, 1 cup slaw): Calories: 231, Total Fats: 3.5 g, Sat. Fat: 0.5 g, Omega-3s: 190 g, Omega-6s: 410 g, Carbs: 25 g, Fiber: 8 g, Protein: 7 g, Sugars: 10 g, Sodium: 132 mg, Cholesterol: 0 mg