For the tacos-
In a medium bowl, add the red snapper and the salsa. Marinate for at least 30 minutes.
Heat an outdoor grill or a medium sauté pan to medium-high. Grease either the grill or the sauté pan with the canola oil. Cook the red snapper until golden brown on 1 side, about 3-4 minutes. Turn the fish and cook on the other side until cooked through, about 1-2 minutes. Remove the fish from the heat and set aside to remove excess natural oils.
Heat the tortillas in a warm sauté pan until golden. Quickly set aside.
To assemble tacos, place the cooked fish on tortilla and top off with cabbage slaw recipe and diced avocado.
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For the slaw-
Place the cabbage, tomatoes, and cilantro in a large bowl and set aside. In a blender or a food processor, purée the chipotle, rice vinegar, honey, lime juice, and mayonnaise until well combined. Toss with the salad ingredients and season with a pinch of salt. Serve.
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