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1
Whisk together the juices, oil, ancho powder, garlic and salt and pepper, to taste, in a small bowl and let stand 10 minutes at room temperature.
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2
Preheat grill to medium.
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3
Brush some of the wet rub on each side of the fillets and season them with salt and pepper.
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4
Grill until golden brown and slightly charred on both sides and just cooked through, about 4 minutes per side.
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5
Remove from the grill, let rest 5 minutes and flake into large pieces with a fork.
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6
Serve wrapped in the tortillas with the cabbage, cilantro, Relish and Salsas.
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7
Garnish plates with lime wedges.
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8
Combine avocados, papaya, onion, chile, lime juice, oil, honey and salt and pepper, to taste, in a medium serving bowl.
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9
Fold in the cilantro until combined and serve at room temperature.
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10
Preheat oven to 375 degrees F. In a large bowl, add 3 tablespoons oil, the tomatillos, onion, and garlic and season with salt and pepper.
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11
Toss until the tomatillos are well coated.
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12
Place in a roasting pan and roast, in the preheated oven, until soft and golden brown, about 20 to 25 minutes.
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13
Place the tomatillos, onions, garlic, chipotle, lime juice, and spinach in a food processor and blend until smooth.
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14
With the motor running, slowly add the remaining 1/2 cup olive oil and season with honey and salt and pepper, to taste.
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15
Remove to a serving bowl and serve at room temperature.
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16
In a medium bowl combine the tomatoes, onion, garlic, and chile.
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17
In a separate bowl whisk together the vinegar, canola oil, sour cream, and salt and pepper, to taste.
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18
Toss the tomato mixture with the dressing.
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19
Place in a serving bowl and top with chopped cilantro.
