Preheat outdoor grill to high heat.

To make the dressing, combine 1/2 cup Marzetti Slaw Dressing with the cumin, chili powder, black pepper, lime and cilantro. Store dressing in the refrigerator while you prepare the slaw and the fish.

To prepare the slaw, shred the cabbage, grate the carrot, chop the green onions and combine them in a large bowl. Set bowl aside while you cook the fish.

Pat fish dry with paper towels. Drizzle both sides of each filet with olive oil. Sprinkle each side with paprika, chili powder, salt and pepper.

Grill fish on a hot, clean, oiled, outdoor grill for about 5 minutes on the first side, or until the fish looks opaque. Flip the fish and grill until the fish is firm.

Flake the fish for the tacos and heat up the corn tortillas by warming them in the microwave or tossing them on the grill for a few
seconds. Toss the slaw with the dressing. Assemble the tacos and serve with sliced avocado and lime wedges.