Fish
3 8-ounce fillets red snapper or mahi mahi
Canola oil
Salt and freshly ground black pepper
¼ cup basil vinaigrette (from above)
Eight 6-inch flour or corn tortillas
Cilantro leaves

1. Preheat the grill to high or grill pan over high heat. Brush the fish with oil on both sides and season with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side. Remove to a plate and drizzle the fish with the basil vinaigrette, let cool slightly and flake into large pieces using a fork.
2. Grill the tortillas for about 5 seconds per side until slightly charred and just warmed through. Place the tortillas on a flat surface fill the center of each with some of the fish, red slaw, salsa, hot sauce and cilantro leaves…fold and eat.

Divide the fish among the tortillas and garnish with any or all of the garnishes.
Garnish:
Shredded white cabbage
Hot sauce
Crema or sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

Red Cabbage Slaw
¼ cup lemon juice
¼ cup orange juice
2 tablespoons Dijon mustard
2 tablespoons clover honey
¼ cup fresh basil leaves, chopped
Salt and freshly ground black pepper
½ cup canola oil
2 cups finely shredded Napa cabbage
2 cups finely shredded red cabbage
1 large carrot, peeled and julienned

1. Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper in a blender and blend until smooth. With the motor running, add oil until emulsified. Reserve ¼ cup of the dressing for the fish.
2. Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat, season with salt and pepper. Add more dressing if needed.

Tomatillo-Avocado Relish
2 large tomatillo, husked and rinsed and diced
1 ripe Hass avocado, halved, pitted and diced
1or 2 jalapeno or serrano, finely diced (depending on how spicy you like it)
Juice of 2 fresh limes
Extra virgin olive oil
¼ cup chopped fresh cilantro
Salt and freshly ground black pepper

Combine the tomatillo, avocado and jalapeno in a medium bowl. Drizzle with a little olive oil and season with salt and pepper. Let sit at room temperature for 15 minutes before serving.

Smoked Tomato Salsa Crema
2 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced
¼ cup finely diced red onion
3 cloves garlic, finely chopped
1 tablespoon finely chopped Mexican oregano
3 tablespoons chopped fresh cilantro
Salt and freshly ground black pepper
1 cup sour cream or crème fraiche

1. Put the vinegar and chipotle puree in a food process and pulse a few times to combine. Add the remaining ingredients and pulse until slightly smooth, season with salt and pepper.
2. Put the sour cream in a medium bowl, add the salsa and stir to combine.