( seeded before dicing)
minced red onions
red wine vinegar
canned chipotle pepper, minced
salt, to taste
For the Avocado cream
( peeled and pitted)
fresh lime juice
For Fish: Pat fish dry and combine in a nonreactive bowl with lime juice, white wine and garlic. Set aside to marinate about 10 to 15 minutes.
When fish is ready, remove it from the marinade, pat dry, and season with salt and freshly ground black pepper.
Heat a grill to medium-high. Rub with olive oil. Place fish on grill and cook for 5 to 8 minutes (depending on the thickness of the fillet), then flip with a spatula in one swift motion and cook another 5 to 8 minutes, until cooked through. Remove from grill, cut into strips and place in tortillas. Let guests add toppings.
For the pico: Combine all ingredients in a bowl, and stir to combine.
For the Avocado Cream: Place in a food processor, and blend until smooth.