GRILLED FISH TACOS WITH RED CABBAGE SLAW, TOMATO, AVOCADO AND PINEAPPLE SALSA

4 (8-ounce) tilapia fillets
2 tablespoons canola oil
Salt and freshly ground black pepper
Citrus vinaigrette, recipe follows
8 (6-inch) corn tortillas
Red Cabbage Slaw, recipe follows
Tomato, avocado and pineapple salsa, recipe follows
Spicy crema, recipe follows

Preheat grill.

Citrus vinaigrette:
1/2 cup orange juice
1/4 cup lime juice
1/2 cup fresh cilantro leaves
¼ cup fresh mint leaves
1 large peeled shallot
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup canola oil

Combine all ingredients in a blender and blend for 1 minute.

Red cabbage slaw:
1/4 cup rice vinegar
1 lime, juiced
1 tablespoon sugar
2 tablespoons canola oil
1/4 head red cabbage, finely shredded
Salt and pepper

Combine all ingredients in a bowl. Season with salt and pepper, to taste.

Tomato, avocado and pineapple salsa:
4 plum tomatoes, chopped
2 ripe Hass avocados, peeled, pitted and diced
½ cup of fresh pineapple, diced
1/2 small red onion, finely chopped
1 serrano chile, finely diced
1 to 2 limes, juiced
2 tablespoons canola oil
3 tablespoons chopped cilantro leaves
Salt and freshly ground black pepper

Gently combine all ingredients in a bowl. Season with salt and pepper, to taste.

Spicy crema:
1 cup of Sour Cream
1 lime, juiced
1 teaspoon of Cayenne
Kosher salt to taste

To assemble tacos:

Brush fillets with oil and season with kosher salt and and fresh ground pepper. Grill for 3 to 4 minutes per side.

Remove from grill and drizzle with some of the citrus vinaigrette. Let rest 5 minutes and then flake with a fork.

Fill each tortilla with some of the fish, top with the red cabbage slaw, tomato, avocado and pineapple salsa, and drizzle with spicy crema.

Serve with your favorite rice recipe and hit the beach!