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1
In a small bowl, combine the olive oil, garlic, serranos, paprika and 1 teaspoon of pepper.
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2
Put the snapper fillets in a large glass dish and rub with the marinade.
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3
Cover and refrigerate for at least 30 minutes or up to 4 hours.
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4
In a large bowl, toss the green and red cabbage with the red onion.
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5
In a small bowl, mix the yogurt and mayonnaise.
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6
Pour over the cabbage, season with salt and pepper and toss.
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7
Cover the coleslaw and refrigerate.
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8
In a food processor, puree the avocados with the lime juice.
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9
Blend in the sour cream.
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10
Scrape the avocado cream into a bowl and season with salt and pepper.
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11
Light a grill.
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12
Season the snapper fillets with salt and pepper.
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13
Grill the fish over a moderately hot fire for about 3 minutes per side, or until just cooked through.
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14
Transfer the fish to a platter, break the fish into large chunks and cover loosely with foil.
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15
Wrap 3 stacks of 12 tortillas in foil and place on the grill until heated through, about 5 minutes.
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16
To assemble each taco, spread a dollop of avocado cream on a tortilla.
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17
Top with a piece of fish, a large spoonful of coleslaw and some cilantro leaves.
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18
Pass the lime wedges, hot sauce and remaining coleslaw at the table.
