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1
Combine the tomatillo, avocado, jalapeno and lime juice in a medium bowl.
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2
Drizzle with a little olive oil, add cilantro and season with salt and pepper, to taste.
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3
Let sit at room temperature for 15 minutes before serving.
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4
For the salsa crema:
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5
Put the vinegar and chipotle puree in a food processor and pulse a few times to combine.
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6
Add the remaining ingredients and pulse until slightly smooth.
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7
Put the sour cream into a medium bowl, add the salsa and stir to combine.
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8
For the hot sauce:
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9
Heat the oil in a medium saute pan over high heat.
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10
Add the onion and cook until soft, about 3 minutes.
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11
Add the mango, *habanero, vinegar and 1/4 cup water and cook, stirring occasionally, until the mango is very soft, about 15 minutes.
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12
Transfer to a food processor; add the honey and salt and pepper, to taste, and pulse until smooth.
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13
Strain through a mesh strainer into a bowl.
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14
Let cool to room temperature before serving.
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15
The sauce can be stored, covered, in the refrigerator for 1 week.
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16
Bring to room temperature before serving.
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17
* Heat the oven to 375 degrees F. Put the habanero in a small ovenproof saute pan, drizzle with a little canola oil and season with salt and pepper, to taste.
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18
Roast until charred on all sides.
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19
Remove the stem, skin and seeds.
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20
For the slaw:
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21
Put the lemon juice, orange juice, mustard, honey, basil and salt and pepper, to taste, in a blender and blend until smooth.
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22
With the motor running, add the oil until emulsified.
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23
Reserve 1/4 cup of the dressing for the fish.
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24
Combine the cabbage and carrot in a large bowl; add half of the dressing and toss to coat.
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25
Add more dressing and salt and pepper, if needed.
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26
For the fish:
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27
Preheat the grill to high or grill pan over high heat.
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28
Brush both sides of the fish with oil and season with salt and pepper, to taste.
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29
Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side.
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30
Remove to a plate and drizzle the fish with the reserved dressing.
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31
Let cool slightly, then using a fork, flake into large pieces.
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32
Grill the tortillas until slightly charred and just warmed through, about 5 seconds per side.
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33
Transfer the tortillas on a flat surface and fill the center of each with some of the fish, red slaw, salsa, hot sauce and cilantro leaves...fold and eat.
