Caribbean Fish Tacos

• 4 flounder fillets (about 5 ounces each) or other white fish like tilapia or cod
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon onion powder
• ¼ teaspoon cayenne pepper
• Kosher salt and black pepper
• 3 cups coleslaw mix (6 ounces)
• 1 tablespoon lime juice
• 4 teaspoons olive oil, divided use
• 8 small white corn tortillas
• ½ cup mango chutney 
• ½ cup reduced fat sour cream
• ¼ cup cilantro leaves
• Lime wedges for garnish

1. Cut the fish into 1-inch wide strips and place them in a bowl.  Mix the thyme, paprika, onion powder, cayenne, ½ teaspoon salt and ¼ teaspoon black pepper together in a small bowl.  Sprinkle the spice rub onto the fish and toss the fish to coat all of the pieces evenly. 
2. Place the slaw in a large bowl and add the lime juice and 2 teaspoons oil.  Toss to combine.  Season the mixture with salt and pepper. 
3. Heat a grill pan or skillet over medium high heat and brush the pan with the remaining 2 teaspoons oil.  Add the fish to the pan and cook 3 minutes.  Turn the fish over and cook another 2-3 minutes until opaque.  Remove the fish from the grill.
4. Heat the tortillas according to package directions in the microwave or a skillet.  Spread approximately 1 tablespoon mango chutney along the middle of each tortilla and top with about 1 tablespoon sour cream and a couple of pieces of fish.  Top the fish with a small mound of the slaw and a few cilantro leaves.  Serve tacos with lime wedges on the side.  Squeeze some lime juice on top just before eating. 

From here