Wet Rub Red Snapper Tacos with Avocado-Papaya Salsa, Sour Cream and Tomatillo Chipotle Salsas

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Snapper:

3/4 cup fresh squeezed orange juice

1/4 cup fresh squeezed lime juice

2 tablespoons canola oil

3 heaping tablespoons ancho chile powder

2 cloves garlic, smashed to a paste

Salt and freshly ground black pepper

1 1/2 pounds red snapper fillets

6-inch flour tortillas

Shredded red cabbage

Cilantro leaves

Avocado-Papaya Relish, recipe follows

Tomatillo-Chipotle Salsa, recipe follows

Sour Cream Salsa, recipe follows

Lime wedges

Avocado-Papaya Relish:

2 ripe Hass avocados, peeled, pitted and diced

1 ripe papaya, peeled, seeded and diced

1/2 small red onion, finely diced

1 serrano or jalapeno chile, finely diced (you can use more chiles if you want it spicier)

2 limes, juiced

2 tablespoons canola oil

2 teaspoons honey

Salt and freshly ground black pepper

1/4 cup finely chopped fresh cilantro leaves

Tomatillo-Chipotle Salsa:

3 tablespoons canola oil, plus 1/2 cup

8 tomatillos, washed and halved

1 large red onion, peeled and quartered

4 cloves garlic, peeled

Salt and freshly ground black pepper

2 to 3 teaspoons chipotle in adobo puree

1/4 cup fresh lime juice

1 cup spinach leaves, blanched

Honey

Sour Cream Salsa:

2 ripe beefsteak tomatoes, seeded and diced

1/2 small red onion, finely diced

2 cloves garlic, finely diced

1 serrano chile, finely diced

1 tablespoon red wine vinegar

2 tablespoons canola oil

2 tablespoons sour cream or creme fraiche

Salt and freshly ground black pepper

Chopped cilantro leaves