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1
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.
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2
Add the cilantro and continue to mash; the pesto should be very coarse.
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3
Put the avocados and lime juice in a bowl and sprinkle with salt and pepper.
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4
Gently fold in the pesto until just combined, being careful not to mash the avocado too much.
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5
For the crema: Heat a grill to high.
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6
Toss the tomato halves with some canola oil and season with salt and pepper.
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7
Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total.
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8
Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine.
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9
Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth.
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10
Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely.
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11
For the slaw: Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth.
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12
With the motor running, drizzle in the canola oil until emulsified.
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13
Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat.
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14
Season with salt and pepper; add more dressing if needed, reserving a little for fish.
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15
For the rub: Combine the ancho powder, cinnamon, cumin, salt, brown sugar and black pepper in a bowl.
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16
Mix to blend.
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17
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.
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18
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.
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19
Flip and cook another 2 minutes to sear on the reverse side.
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20
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.
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21
Remove the fish to a platter and let rest for a few minutes.
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22
While the fish rests, grill the tortillas over direct heat until slightly charred and just warm, about 5 seconds per side.
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23
With a fork, flake the fish into large chunks.
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24
Drizzle with the remaining slaw dressing and top with cilantro leaves.
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25
Serve the fish family-style with the tortillas and butter lettuce (for wrapping), and the avocado relish, tomato crema, and cabbage slaw in bowls on the side.
