01Important: Make sure the fish is fresh! It should be firm, with good color, and a clean briny (not fishy) smell.
02If you can’t find talapia, any mild white flaky fish would work. Mahi mahi, cod, red snapper, or halibut would be fine.
03Combine all of the marinade ingredients in a small mixing bowl and whisk to combine.
04Put the fish in a gallon zip-top bag and add the marindade.
05Slosh the fish and the marinade gently in the bag to ensure that all of the fish is coated.
06Seal the bag (removing the excess air) and set aside to marinate for 30 minutes.
07Mash the avocado on a cutting board with the side of your knife.
08Combine all of the avocado cream ingredients in an medium mixing bowl and whisk to combine, then cover and refrigerate.
09Tip: The marinade and/or avocado cream can be made up to a day in advance.
10Start your grill and prepare for direct cooking over a hot fire (450-500º).
11Remove the fish from the marinade and drain well.
12Pat each filet dry with a paper towel.
13Smear each side of each filet with a teaspoon of hot sauce, applying it as evenly as you can.
14Oil the grill grate and both sides of the fish lightly with the canola oil. The oil on the grate will smoke, so wait for it to dissipate.
15Put the fish on the grill and cook for three minutes.
16Flip the fish over and cook for another minute.
17Move the fish to a warm platter, drizzle the fish with lime juice, and cover the platter with plastic wrap.
18Quickly warm each tortilla on the grill.
19To serve, offset two tortillas by half, smear the inside with avocado cream, add some fish chunks (separated with forks), then top with about two tablespoons of slaw and some cilantro.
20Or, serve it family-style so that everyone can build their own.