Ingredients

1. 3 tablespoons extra-virgin olive oil
2. 4 garlic cloves, minced
3. 3 serrano chiles, seeded and minced
4. 3/4 teaspoon sweet paprika
5. Freshly ground pepper
6. Eight 6-ounce red snapper or tilapia fillets, skinned
7. 1 pound green cabbage, shredded (3 1/2 cups)
8. 1 pound red cabbage, shredded (3 1/2 cups)
9. 1/4 cup minced red onion
10. 2 tablespoons plain yogurt
11. 2 tablespoons mayonnaise
12. Salt
13. 2 large ripe avocados--peeled, pitted and coarsely chopped
14. 2 tablespoons fresh lime juice
15. 1/2 cup sour cream
16. 3 dozen 6-inch corn tortillas
17. 1 cup cilantro leaves
18. Lime wedges and hot sauce, for serving

Directions

1. In a small bowl, combine the olive oil, garlic, serranos, paprika and 1 teaspoon of pepper. Put the snapper fillets in a large glass dish and rub with the marinade. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. In a large bowl, toss the green and red cabbage with the red onion. In a small bowl, mix the yogurt and mayonnaise. Pour over the cabbage, season with salt and pepper and toss. Cover the coleslaw and refrigerate.
3. In a food processor, puree the avocados with the lime juice. Blend in the sour cream. Scrape the avocado cream into a bowl and season with salt and pepper.
4. Light a grill. Season the snapper fillets with salt and pepper. Grill the fish over a moderately hot fire for about 3 minutes per side, or until just cooked through. Transfer the fish to a platter, break the fish into large chunks and cover loosely with foil. Wrap 3 stacks of 12 tortillas in foil and place on the grill until heated through, about 5 minutes.
5. To assemble each taco, spread a dollop of avocado cream on a tortilla. Top with a piece of fish, a large spoonful of coleslaw and some cilantro leaves. Pass the lime wedges, hot sauce and remaining coleslaw at the table.

Make Ahead

The coleslaw and the avocado cream can be refrigerated separately overnight.