-
1
In a shallow nonreactive dish, stir together 1 cup of the salsa and 1 tablespoon olive oil.
-
2
Add the fish, cover, and marinate at room temperature, turning once or twice, for 1 hour.
-
3
In a large skillet over medium heat, warm the oil.
-
4
With tongs, dip the tortillas one at a time in the hot oil, turn them, and then transfer to paper towels to drain.
-
5
The tortillas should not be in the oil more than a few seconds, and they should not blister or become crisp.
-
6
Set aside at room temperature.
-
7
Combine the lime cream and the garlic and transfer, if desired, to a squeezed bottle.
-
8
Meanwhile, light a direct-heat charcoal fire and let it bum down to medium-hot (5 seconds to ouch) or preheat a gas grill to medium-high.
-
9
Position the grill rack about 6 inches above the heat source.
-
10
When the grill is ready, lift the fish from the marinade (reserve it) and lay the fish on the rack.
-
11
Cover and grill, turning the fish once and basting with the reserved marinade, until the marinade is used up and the fish is just cooked through while remaining moist, about 9 minutes total.
-
12
Transfer to a cutting board.
-
13
Roughly chop the fish and transfer to a bowl.
-
14
Add the avocado, onion, cilantro, 1/4 cup salsa, and salt.
-
15
Toss gently.
-
16
Adjust the seasoning.
-
17
For each taco, stack 2 tortillas on a plate.
-
18
Top each with about 1/3 cup of the fish mixture and about 1/4 cup of the slaw.
-
19
Squirt with lime cream and serve immediately, passing the remaining 1 cup salsa at the table.
