I was right.

When I tried the first version of Grilled Fish Tacos, I had three plans for the next attempt. Oil the grill so that the fish wouldn't stick, brush the marinade onto the fish as a glaze, and add some kind of avocado element. And that's exactly what I did.

The result was what I was hoping for - a stronger chili lime flavor, more char on the surface of the fish, and a bit of extra creaminess from the avocado. For this version, you'll need:

• Three mahi mahi fillets
• 12 corn tortillas
• 1/2 tsp salt
• 1.5 tsp cumin
• 1.5 tsp ancho chili powder
• 4.5 tbsp lime juice
• 3 tbsp olive oil
• Avocado-Mango Sauce
• Red bell pepper
• Napa cabbage
• Onion

PREP: In a zip-top bag, combine the lime juice, olive oil, salt, cumin, and chili powder. Shake until the marinade is thoroughly combined. Add the fish to the siptop bag and marinate for one hour. Thinly slice the bell pepper and onion, and cut ribbons off the tops of several leaves o Napa cabbage. Feel free to substitute another cabbage or lettuce if you'd like.

COOKING: In a dry, non-stick pan, toast the corn tortillas over medium heat until lightly crispy, about two minutes per side. Liberally oil a grill or grill pan and grill the fish, about three minutes per side, rotating the fish 90 degrees at the halfway point of each side. While the fish cooks, brush some of the reserved marinade on the side facing up. Just brush a thin layer of the marinade on when the fish goes down, when you rotate the fish, when you flip the fish, and when you rotate the second side. If the last application is still a bit liquid after the six minutes are up, flip the fish one more time and just quickly cook the glaze for 20-30 seconds before pulling the fish off the grill. Mine, by the way, looked like this when it was done:

Break the fish up into bite-size pieces, then add a few pieces to the corn tortilla. Top with a spoonful of the avocado-mango sauce and a few pieces of each of the vegetables. With no other sides, any sane person will eat at least four tacos, using about one fillet's worth of fish, so this recipe serves about three.