Ingredients

• 2 cloves garlic, crushed
• 1 serrano chile, seeded and roughly chopped
• 2 tablespoons pine nuts
• Kosher salt and freshly ground black pepper
• 1/2 cup fresh cilantro leaves, chopped
• 2 ripe Hass avocados, halved, pitted and diced
• 2 tablespoons lime juice
• 3 plum tomatoes, halved
• Canola oil
• Kosher salt and freshly ground black pepper
• 2 tablespoons red wine vinegar
• 2 teaspoons chipotles in adobo
• 3 cloves garlic, chopped
• 1 small Spanish onion, roughly chopped
• 1/4 cup fresh cilantro leaves
• 1 tablespoon dried Mexican oregano
• 1 cup 2-percent or nonfat Greek yogurt
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 2 tablespoons clover honey
• 2 tablespoons Dijon mustard
• 1/4 cup fresh basil leaves, chopped
• Salt and freshly ground black pepper
• 1/2 cup canola oil
• 2 cups thinly sliced Napa cabbage
• 2 cups thinly sliced red cabbage
• 1 large carrot, peeled and grated on the large holes of a box grater
• 3 tablespoons ancho chile powder
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1 teaspoon light brown sugar
• 1/2 teaspoon ground black pepper
• Four 8-ounce mahi mahi fillets
• Canola oil, for brushing
• Salt and freshly ground black pepper
• 6-inch flour or corn tortillas
• 1/4 cup cilantro leaves, roughly chopped
• 6 leaves Boston lettuce, for wrapping

Instructions

1. For the relish: Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse.
2. Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much.
3. For the crema: Heat a grill to high. Toss the tomato halves with some canola oil and season with salt and pepper. Grill until the tomatoes are charred and softened, turning once or twice, about 5 minutes total.
4. Combine the grilled tomatoes, vinegar and chipotles in a food processor and pulse a few times to combine. Add the garlic, onions, cilantro, oregano and some salt and pepper and pulse until slightly smooth.
5. Put the yogurt in a medium bowl and swirl in some of the salsa, being careful not to stir it in completely.
6. For the slaw: Put the lemon juice, orange juice, honey, mustard, basil and some salt and pepper in a blender and blend until smooth. With the motor running, drizzle in the canola oil until emulsified.
7. Combine the Napa cabbage, red cabbage and carrot in a large bowl; add half of the dressing and toss to coat. Season with salt and pepper; add more dressing if needed, reserving a little for fish.
8. For the rub: Combine the ancho powder, cinnamon, cumin, salt, brown sugar and black pepper in a bowl. Mix to blend.
9. For the fish: Brush the top of the fish filets with canola oil, and sprinkle them with salt, pepper and about 3 tablespoons of the spice rub. Let stand for 5 minutes, then grill the filets, spice-side down, over direct heat until the fish is lightly charred and comes away from the grill easily, about 2 minutes. Flip and cook another 2 minutes to sear on the reverse side. Move the fish over indirect heat, cover the grill, and cook until the fish is just cooked through, another 3 to 4 minutes; the fish should be just firm when squeezed lightly on the sides. Remove the fish to a platter and let rest for a few minutes.
10. While the fish rests, grill the tortillas over direct heat until slightly charred and just warm, about 5 seconds per side. With a fork, flake the fish into large chunks. Drizzle with the remaining slaw dressing and top with cilantro leaves.
11. Serve the fish family-style with the tortillas and butter lettuce (for wrapping), and the avocado relish, tomato crema, and cabbage slaw in bowls on the side.