Directions

1. Prepare the slaw, fit KitchenAid® 7 cup Food Processor with the shredding blade and load the feed tube with the 1 small quartered cabbage and shred on high, continue with 2 carrots, 8 radish and 1/2 small red onion. Put the vegetables in a medium size bowl and 1/4 cup of rough chopped cilantro and toss them together. In a separate bowl mix 1/3 cup mayonnaise, the juice of half a lime, 3 tablespoons apple cider vinegar and 1 tablespoon sugar until well mixed. Pour mixture over slaw and stir together.
2. To prepare salsa, fit KitchenAid® 7 cup Food Processor with Multi Purpose Blade and add 1 Serrano pepper, 2 cloves garlic and 1/2 small red onion. Secure lid and pulse every few seconds until food is minced. Add 1/2 English cucumber and pulse until cucumber is in medium pieces, add watermelon, mango and 1/4 cup cilantro leaves and pulse just until pieces are small, do not over process or salsa will be to runny. Add juice of half a lime over salsa.
3. To prepare Pablano cream sauce, broil 1/2 poblano pepper until skins are black. Remove and discard skin and seeds. Fit KitchenAid® 7 cup Food Processor with Multi Purpose Blade and add peppers, 1 cup sour cream, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 1/2 teaspoons chipotle powder, 1/4 cup cilantro leaves and juice of half of a lime, process on high until smooth.
4. Heat grill to high heat, season fish with 2 tablespoons chipotle pepper, salt and pepper, coat with olive oil. Place fish on aluminum foil and cook approximately three minutes a side or until fish flakes apart. Remove from grill and break into medium size pieces and squeeze the juice of half a lime over fish.
5. To assemble tacos, use two shells for reach taco add fish then slaw, serve salsa on the side, top with avocado slices, cilantro and creamy poblano pepper sauce.