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1
Prepare the slaw, fit KitchenAid(R) 7 cup Food Processor with the shredding blade and load the feed tube with the 1 small quartered cabbage and shred on high, continue with 2 carrots, 8 radish and 1/2 small red onion. Put the vegetables in a medium size bowl and 1/4 cup of rough chopped cilantro and toss them together. In a separate bowl mix 1/3 cup mayonnaise, the juice of half a lime, 3 tablespoons apple cider vinegar and 1 tablespoon sugar until well mixed. Pour mixture over slaw and stir together.
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2
To prepare salsa, fit KitchenAid(R) 7 cup Food Processor with Multi Purpose Blade and add 1 Serrano pepper, 2 cloves garlic and 1/2 small red onion. Secure lid and pulse every few seconds until food is minced. Add 1/2 English cucumber and pulse until cucumber is in medium pieces, add watermelon, mango and 1/4 cup cilantro leaves and pulse just until pieces are small, do not over process or salsa will be to runny. Add juice of half a lime over salsa.
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3
To prepare Pablano cream sauce, broil 1/2 poblano pepper until skins are black. Remove and discard skin and seeds. Fit KitchenAid(R) 7 cup Food Processor with Multi Purpose Blade and add peppers, 1 cup sour cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons chipotle powder, 1/4 cup cilantro leaves and juice of half of a lime, process on high until smooth.
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4
Heat grill to high heat, season fish with 2 tablespoons chipotle pepper, salt and pepper, coat with olive oil. Place fish on aluminum foil and cook approximately three minutes a side or until fish flakes apart. Remove from grill and break into medium size pieces and squeeze the juice of half a lime over fish.
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5
To assemble tacos, use two shells for reach taco add fish then slaw, serve salsa on the side, top with avocado slices, cilantro and creamy poblano pepper sauce.
