Grilled Fish Tacos with Avocado Relish Smoky Tomato Greek Yogurt Crema and Red Cabbage Citrus Slaw

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

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