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1
Method
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Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.
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3
Put the fish in a gallon zip-top bag and add the marindade.
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Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.
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Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.
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6
Mash the avocado on a cutting board with the side of your knife.
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7
Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate.
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8
Tip: The marinade and/or avocado cream can be made up to a day in advance.
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9
Start your grill and prepare for direct cooking over a hot fire (450-500u00b0).
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10
Remove the fish from the marinade and drain well.
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11
Pat each filet dry with a paper towel.
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12
Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.
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13
Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.
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14
Put the fish on the grill and cook for three minutes.
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15
Flip the fish over and cook for another minute.
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16
Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.
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Quickly warm each tortilla on the grill.
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18
To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro.
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Or, serve it family-style so that everyone can build their own.
