Spicy Fish Tacos with Pineapple Slaw

(Adapted from Runner's World Magazine)
Yesterday afternoon's lunch! The very first recipe I will be posting since officially becoming a vegetarian. The coolness of the sour cream works well with the heat of the peppers, and the pineapple adds a nice suprising sweet pop.
Super yummy, and very quick and easy, if you do a little prep and get canned, pre-chopped pineapple and peppers. You can make the sour cream sauce and start marinating the fish in the morning then just throw them on the grill when you get home!

Ingredients
* Small can of chopped green peppers
* 1/2 cup sour cream
* 3/4 cup chopped cilantro (I actually just used dried, but lots of it.)
* 1 tablespoon olive oil, plus more for grilling.
* 1 pound tilapia
* 4 cups finely chopped cabbage
* small red onion, thinly chopped
* 1 small jalapeno, seeded and minced and divided in half
* 1 small can pineapple chunks, drained
* Juice of one lime
* 1/2 tsp ground cumin
* 1/2 tsp dried oregano
* 1 avocado, pitted and sliced
* 8 tacos, flour or corn, toasted.

To Make
* In a bowl, combing the green pepper and half of the jalapeno with the sour cream, 1/2 cup cilantro, and olive oil. Stir to combing. Add salt if desired, to taste. Reserve 1/2 cup of the mixture.
* In a dish, spread the remaining mixture over both sides of the fish. Let sit for at least 30 minutes.

* In a bowl, combine cabbage, onion, remaining jalapeno half, pineapple, lime juice, remaining cilantro, cumin, and oregano. Toss to combine.

* Heat a grill over medium heat. Brush it with oil. Place fish on the grill and cook until nicely charred, turning once, 6 to 8 minutes total.
* Remove to a cutting board and coarsely chop.

Lay out the tortillas and divide fish amongst them. Top with slaw and avocado. Spoon reserved sour cream mixture on top. Serves 4.
Enjoy!