Thanks to Ralph Rubio (and epicurious.com) for respectively getting us hooked on Fish Tacos and for figuring out the master recipe!

Fish Marinade:

• 1 cup seeded and chopped tomatoes (about 1/2 pound)
• 3 scallions, thinly sliced
• 2 fresh or pickled jalapeño chilies, seeded and minced
• 2 tablespoons fresh lime juice
• 2 tablespoons white-wine vinegar
• 3 tablespoons olive oil
• 3 tablespoons fresh cilantro, chopped
• 1 1/2 pounds of firm-fleshed white fish (striped bass, halibut, tilapia)

"Just Like" Rubios Sauce:

• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1/2 teaspoon cumin
• 1/2 teaspoon chopped fresh dill
• 1/4 teaspoon cayenne
• juice of 1 lime
• salt to taste

• 15 small corn tortillas

Fixins:

• 1 1/2 cups red cabbage, thinly chopped
• 2 avocados, sliced
• 1 cup of fresh tomatoes, chopped
• 1 cup grated sharp cheddar cheese
• 1/2 cup cilantro, chopped

In a bowl combine the ingredients for the marinade. Add the fish. Cover and refrigerate for at least one hour or up to overnight.

Make the sauce by whisking the ingredients together in a bowl. Cover and refrigerate.

Wrap groups of 5 corn tortillas in aluminum foil.

Prepare your barbecue to medium-high heat. Drain the fish from the marinade and pat it dry. Grill the fish until the center is just opaque, about 5 minutes per side. While fish is cooking, place the foil-wrapped tortillas on the grill to warm.

Set up a buffet with all of the fixings, the tortillas and the fish.