GRILLED FISH TACOS with CHIPOTLE COLESLAW

One word….Fantastic!

1 pound halibut fillet (or your favorite fresh white-fleshed fish)

Juice of 1 lime

Salt and freshly ground pepper

2 tablespoons canola oil

Eight (6-inch) corn tortillas, cut in half

1 cup mayonnaise

1 teaspoon adobo sauce from a can of Chipotles in Adobo

(or more to taste)

1 teaspoon honey

Coleslaw

2 cups shredded red cabbage

2 cups shredded Napa cabbage

1/4 cup freshly chopped cilantro

1 tablespoon freshly squeezed lime juice

Salt and freshly ground pepper

1 tablespoon honey

Charred Tomato Salsa and Guacamole, for garnish

Season the fish with the lime juice, salt and pepper. Allow the fish to marinate for 10 minutes before cooking.

In a small bowl, stir together the mayonnaise, adobo sauce and honey.

To make the coleslaw, combine the two cabbages, cilantro, lime juice,

salt and pepper in a large bowl. Stir in 1/3 cup of the chipotle mayonnaise, making sure the slaw is evenly moistened. Add extra honey to taste and stir to blend. Cover and refrigerate for 1/2 an hour before serving.

Fire up the BBQ or heat a stovetop grill pan over high heat. Brush the grill with the canola oil and grill the fish, turning once during cooking, until cooked through and opaque, about 4 to 5 minutes on each side. Remove the fish from the grill and using a fork, flake the fish into large chunks.

To serve, warm the tortillas. Fill each tortilla with a spoonful of the coleslaw, grilled fish, extra chipotle mayonnaise, salsa and guacamole.

Serves 4