Make these fish tacos as spicy as you like by adjusting the cayenne pepper, and slathering them with fresh slaw and avocado cream. Ling, blue-eye, coral trout, or mahi mahi are all perfect choices.
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The fish can be prepared 4 hours ahead to the end of step 1. Avocado cream and coleslaw (without the orange juice) can also be prepared 4 hours ahead; add juice to coleslaw just before serving.