1. Toss cabbage, 1/4 cup cilantro, scallions, vinegar, 1 tsp oil and 1/2 tsp salt in a bowl and set aside for serving.

2. Combine mayonnaise, remaining 1 tbs cilantro, chiles, lime juice and garlic in small bowl. Season with salt and

pepper to taste, and set aside. (I added some finely chopped jalapeno to this for a little bite)

3. Combine chili powder, coriander, cumin, 1/2 tsp salt, and 1/4 tsp pepper in small bowl. Pat the fillets dry with

paper towels, rub with remaining tsp oil, then rub evenly with spice mixture. Lay fish on wire rack set over

baking sheet and refrigerate fish until grill is ready.

4. CHARCOAL GRILL: Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and

burn until coals are partially covered with a thin layer of ash, about 20 minutes. Build a single layer fire by

arranging coals over grill. Position grate over coals, cover grill, and heat great until hot, about 5 minutes.

Scrape grate clean with a brush. Grill is ready when coals are hot.

GAS GRILL: Turn all burners to high and heat grill with lid down until hot, about 15 minutes. Scrape grate clean

5. Lightly dip a wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate. Lay fish on grill,

perpendicular to bars of cooking grate, Cook fish until fish opaque and flakes apart when gently prodded with

paring knife, 10 to 14 minutes, gently flipping fish halfway trough with two spatulas. (The fire is so hot that it

looks like "blackened" fish and prodding is only way to tell its done.) Transfer fish to platter, tent loosely with

foil, and let rest 5 minutes.

6. Working in batches, place several tortilla in a single layer on grill and cook until warm, about 10 seconds per

side. Wrap tortillas in kitchen towel or large sheet of foil to keep warm.

7. Cut each fillet into three equal pieces. Smear warmed tortilla with a generous mortion of mayonaise mixture,

top with a layer of cabbage slaw and then a peice of fish and serve.