2 pounds sustainable, firm, white-fleshed fish, such as mahi mahi, cod or halibut
Salt and pepper
1 teaspoon each ground cumin, smoked paprika and coriander
Chipotles in adobo with their sauce (anywhere from 4 for moderate heat to 1 whole 7-ounce can for extra-spicy)
Zest and juice of 1 lime
1 tablespoon honey or light agave
2 tablespoons olive or vegetable oil
1 clove garlic, crushed
1 inch ginger root, grated
Natural olive or vegetable oil spray, for grill
12 corn tortillas
For the slaw:
2 shots silver or gold tequila
Juice of 2 limes
1/4 cup white or cider vinegar
1 tablespoon honey, light agave or super-fine sugar
1/4 cup vegetable oil
Salt and pepper
1 teaspoon celery seed
1/2 head white or red cabbage, very thinly shredded
1/2 red onion, very thinly sliced
1/4 cilantro leaves or parsley tops, chopped
For the crema:
1 cup crema or sour cream
1 ripe Haas avocado, pitted and peeled
Juice of 1 lime
1/2 teaspoon ground cumin
Additional toppings (mix ‘n match):
Thinly sliced radishes
Crumbled Queso Fresco
Pickled jalapeño slices
Chopped cilantro or parsley
Season the fish with cumin, smoked paprika, coriander, salt and pepper. In a food processor, purée chipotle in adobo with lime zest and juice, honey or light agave, oil, garlic and ginger. Pour over fish to coat.
Preheat grill, griddle or cast-iron skillet over medium-high heat.
For slaw, whisk up tequila, lime juice, vinegar, honey or agave or sugar, oil, salt, pepper and celery seed. Combine cabbage, onions and cilantro or parsley in a mixing bowl then pour dressing over and toss to coat.
Rinse out processor and add crema or sour cream, avocado, lime juice, salt and cumin; process until smooth.
Spray grill, griddle or skillet with cooking spray and cook fish to opaque and browned, about 6-7 minutes, occasionally turning gently with a fish spatula.
Char tortillas over open flame, on grill or in dry skillet over high heat. Break fish into chunks. Assemble tacos with fish, slaw, crema and toppings of choice.