Ingredients

• 1/2 head raw green cabbage, finely shredded
• 1/2 cup chopped fresh cilantro
• 3 to 4 limes cut into wedges
• 2 to 3 avocados cut into slices
• Roja y Verde Salsa, follow recipe below, or just buy it!
• Chipotle Tartar Sauce, follow recipe below, or buy
• Mexicano Seasoning, follow recipe below, or buy
• 2 pounds fish fillets, such as orange roughy, cod, salmon, swordfish or sea bass
• 2 to 3 tablespoons olive oil
• 12 to 18 corn tortillas (Depending on your appetite!)

Instructions

1. Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to medium-high.
2. Prepare the salsa, tartar sauce and seasoning.
3. Put the cabbage, cilantro, limes, avocados, salsa and tartar sauce in individual serving dishes and set them aside until you are ready to eat.
4. Rinse the fish, pat it dry with paper towels, rub it with olive oil and sprinkle with seasoning blend.
5. When the grill is ready, place the fish on the rack. Plan on 10 to 15 minutes cooking time per inch of thickness,or 5 to 7 minutes for each side.
6. Meanwhile, warm up the tortillas by steaming or quickly grilling them on a lightly oiled pancake griddle.
7. When the fish is done and is cool enough to handle, break it into bite-size pieces and put it in a serving dish.
8. Set all the fillings, fish, and warmed tortillas out for your guests to “build their own” tacos. For example, spread tartar sauce on a warm tortilla, add a layer of shredded cabbage, some fish, avocado, and top with salsa, cilantro, and plenty of lime juice.
9. Wrap it up, take a big bite, and enjoy with a glass of Charles R Rosé of Sangiovese, a perfect pairing.

Roja y Verde Salsa

• 2 medium tomatoes, chopped
• 2 large tomatillos, husked and chopped
• 1 small red onion, finely chopped
• 1 jalapeno pepper, finely chopped
• 4 tablespoons chopped fresh cilantro
• 3 tablespoons fresh lime juice
• Kosher salt

Chipotle Tartar Sauce

• 1 cup mayonnaise
• 1 tablespoon pickle relish
• 1 tablespoon finely chopped chipotle in adobo sauce
• 1 tablespoon lime juice
• 1 tablespoon red wine vinegar
• Salt and pepper, to taste

Mexicano Seasoning

• 1 tablespoon chili powder
• 1/2 tablespoon cumin
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon Mexican oregano
• 1 teaspoon Kosher salt
• Black pepper, to taste