1. Prepare the fish: Cut cod filets into taco-sized pieces. Apply olive oil as a binder and season generously with Cajun seasoning.
2. Grill the fish: Place the seasoned cod pieces on the indirect side of the grill until they reach an internal temperature of 145°F.
3. Prepare the slaw: In a bowl, combine 1 cup each of purple and green cabbage, 1 diced jalapeño pepper, 1/4 cup chopped cilantro, 1 diced mango, 1/2 cup mayo, the juice of one lime, and salt and pepper to taste. Mix well.
4. Prepare the sauce: In a blender or food processor, combine 1 cup Greek yogurt, 1 avocado, 1 fresh jalapeño pepper, 4 minced garlic cloves, 1/4 cup chopped cilantro, the juice of 1 lime, and 1/4 cup water. Blend until smooth. Season with salt and pepper to taste.
5. Assemble the tacos: Grill the tortillas until warm and slightly charred. Assemble each taco by placing a scoop of the prepared slaw, a piece of grilled fish, a generous drizzle of the green sauce, and a squirt of fresh lime juice.
