For the coleslaw:

1. Combine the coleslaw mix, mayo, lime juice, and honey in a medium bowl. Stir to combine and season to taste with salt and pepper. Let sit in the fridge until ready to assemble tacos.

For the cucumber salsa:

1. Combine the cucumber, red onion, cilantro, jalapeno, and lime juice in a medium bowl. Stir to combine, season with salt and pepper, and then lightly fold in the avocado last to avoid mashing it. Let sit in the fridge until ready to assemble tacos.

For the fish:

1. Combine all spices in a small bowl and stir together (cumin, chili powder, paprika, onion powder, and garlic powder).
2. Lay your Mahi fillets out and season both sides with salt and the blackening seasoning. You should use all the seasoning between both sides of both fillets.
3. Heat 1 teaspoon of coconut oil in a skillet over medium – medium/high heat. When hot, add your Mahi fillets. Cook the fish until both sides are deeply seared. By this point, the fish should be cooked through. Add your second teaspoon of coconut oil if the pan gets dry.
4. When the fish is done, remove it from the skillet, flake it, and separate it into 5 small piles.

To assemble:

1. Start with one corn tortilla, top with a small pile of coleslaw, one portion of your blackened fish, and a few spoonfuls of cucumber salsa (I like to load the salsa on!)