Throwdown's Fish Tacos

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Tomatillo-Avocado Relish:

2 large tomatillo, husked and rinsed and diced

1 ripe Hass avocado, halved, pitted and diced

1 or 2 jalapeno or serrano peppers, finely diced (depending on how spicy you like it)

2 limes, juiced

Extra-virgin olive oil

1/4 cup freshly chopped cilantro leaves

Salt and freshly ground black pepper

Smoked Tomato Salsa Crema:

2 tablespoons red wine vinegar

2 teaspoons chipotle in adobo puree

3 plum tomatoes, grilled or roasted until blackened, halved, seeded and diced

1/4 cup finely diced red onion

3 cloves garlic, finely chopped

1 tablespoon finely chopped Mexican oregano

3 tablespoons chopped fresh cilantro leaves

Pinch salt and freshly ground black pepper

1 cup sour cream or creme fraiche

Roasted Habanero-Mango Hot Sauce:

2 tablespoons canola oil

1 small Spanish onion, chopped

2 very ripe mangoes, halved and flesh chopped

*1 habanero, roasted and chopped (See Cook's Note)

1/4 cup rice wine vinegar

1/4 cup water

2 tablespoons clover honey

Pinch salt and freshly ground black pepper

Red Cabbage Slaw:

1/4 cup lemon juice

1/4 cup orange juice

2 tablespoons Dijon mustard

2 tablespoons clover honey

1/4 cup freshly chopped basil leaves

Salt and freshly ground black pepper

1/2 cup canola oil

2 cups finely shredded napa cabbage

2 cups finely shredded red cabbage

1 large carrot, peeled and julienned

Fish:

3 (8-ounce) red snapper or mahi mahi fillets

Canola oil

Salt and freshly ground black pepper

1/4 cup reserved dressing, from the slaw

8 (6-inch) flour or corn tortillas

Cilantro leaves