Ingredients

Tomatillo-Avocado Relish:
2 Large tomatillo, husked and rinsed and diced
1 Ripe Hass avocado, halved, pitted and diced
1 Or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it)
2 Limes, juiced
Extra-virgin olive oil
1/4 cup Freshly chopped cilantro leaves
Salt and freshly ground black pepper
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
1/4 cup Finely diced red onion
3 cloves Garlic, finely chopped
1 tablespoon Finely chopped Mexican oregano
3 tablespoons Chopped fresh cilantro leaves
Pinch salt and freshly ground black pepper
1 cup Sour cream or creme fraiche
Roasted Habanero-Mango Hot Sauce:
2 tablespoons Canola oil
1 Small Spanish onion, chopped
2 Very ripe mangoes, halved and flesh chopped
*1 habanero, roasted and chopped
1/4 cup Rice wine vinegar
1/4 cup Water
2 tablespoons Clover honey
Pinch salt and freshly ground black pepper
Red Cabbage Slaw:
1/4 cup Lemon juice
1/4 cup Orange juice
2 tablespoons Dijon mustard
2 tablespoons Clover honey
1/4 cup Freshly chopped basil leaves
Salt and freshly ground black pepper
1/2 cup Canola oil
2 cups Finely shredded napa cabbage
2 cups Finely shredded red cabbage
1 Large carrot, peeled and julienned
Fish:
3 (8-ounce) red snapper or mahi mahi fillets
Canola oil
Salt and freshly ground black pepper
1/4 cup Reserved dressing, from the slaw
8 (6-inch) flour or corn tortillas
Cilantro leaves

Description

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