Grilled Fish Tacos with Avocado Relish, Smoky Tomato-Greek Yogurt Crema and Red Cabbage-Citrus Slaw Serving Size - 6 Prepared By - DnD Recipe Rating * * * * *
			AVOCADO RELISH WITH CILANTRO PESTO: 2 cloves garlic, crushed 1 serrano chile, seeded and roughly chopped 2 tablespoons pine nuts Kosher salt and freshly ground black pepper 1/2 cup fresh cilantro leaves, chopped 2 ripe Hass avocados, halved, pitted and diced 2 tablespoons lime juice SMOKY TOMATO-GREEK YOGURT CREMA: 3 plum tomatoes, halved Kosher salt and freshly ground black pepper 2 tablespoons red wine vinegar 2 teaspoons chipotles in adobo 3 cloves garlic, chopped 1 small Spanish onion, roughly chopped 1/4 cup fresh cilantro leaves 1 tablespoon dried Mexican oregano 1 cup 2-percent or nonfat Greek yogurt Canola oil RED CABBAGE-CITRUS SLAW: 1/4 cup lemon juice 1/4 cup orange juice 2 tablespoons clover honey 2 tablespoons Dijon mustard 1/4 cup fresh basil leaves, chopped Salt and freshly ground black pepper 1/2 cup canola oil 2 cups thinly sliced Napa cabbage 2 cups thinly sliced red cabbage 1 large carrot, peeled and grated on the large holes of a box grater FISH RUB: 3 tablespoons ancho chile powder 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1 teaspoon kosher salt 1 teaspoon light brown sugar 1/2 teaspoon ground black pepper GRILLED FISH: Four 8-ounce mahi mahi fillets Canola oil, for brushing Salt and freshly ground black pepper 6 -inch flour or corn tortillas 1/4 cup cilantro leaves, roughly chopped Flour Tortilla’s
			FOR THE RELISH: Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse. Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much. FOR THE CREMA: Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total. Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth. Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely. FOR THE SLAW: Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified. Combine the Napa cabbage, red 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, reserving a little for fish. FOR THE RUB: Combine the ancho powder, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend. FOR THE FISH: Brush the top of the fish filets with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub. Let stand for 5 minutes, then grill the filets, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes. Flip and cook another 2 minutes to sear on the reverse side. Move the fish over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the fish should be just firm when squeezed lightly on the sides. Remove the fish to a platter and let rest for a few minutes. While the fish rests, grill the tortillas over direct heat until slightly charred and just warm, about 5 seconds per side. With a fork, flake the fish into large chunks. Drizzle with the remaining slaw dressing and top with cilantro leaves. Serve the fish family-style with the tortillas, and the avocado relish, tomato crema, and cabbage slaw in bowls on the side. Store extra rub in an airtight container in a cool, dark place for up to 6 months.