For the Slaw, mix everything in a large bowl. Refrigerate until ready to serve.
For the fish, mix chili powder, garlic salt, salt, cumin and cayenne in a small bowl. Add juice of one lime and mix thoroughly.
Heat grill pan on medium-high heat with olive oil in pan. Brush both sides of fish with seasoning. Grill 5 minutes on each side, or until flakes with a fork.
To serve: lay grilled fish on a plate and top with a heaping serving of citrus slaw. ENJOY.
**you can also warm up flour tortilla and place fish and slaw inside, eat and enjoy!
Notes
Want more spice? Add in more cayenne pepper!
Store leftover grilled fish in the refrigerator and enjoy within a day. Leftovers taste good cold in a salad or wrap for lunch.