Grilled Fish or Chicken Tacos

During my last trip to San Francisco, I had lunch at a tiny Russian Hill eatery called Nick's Crispy Tacos. Plastic patio tables and lawn chairs surrounded by chandeliers and red velvet curtains - part baja fresca, part after hours lounge lizard. What's to resist? The tacos were divine! So here is my take - I've made both fish and chicken with equal success:

Filling
fish or chicken: general rule is 1/2 lb fish per person of a firm, mild white fish (halibut is my favorite) or chicken (1 pk chicken tenders for 2 people)
1-2 cloves of garlic, crushed
1 serrano chile, seeded and minced
1/2t paprika
ground black pepper
olive oil

Mix garlic, serrano chile, paprika, ground pepper, olive oil and marinate the fish or chicken for at lease 1/2 hour or up to 4 hours. Grill until done and cut into large chunks.

Cilantro Pesto
2 cloves fresh garlic, minced
1 small peeled shallot
1/2 cup raw pine nuts
1 large bunch cilantro, washed
2 T sherry vinegar
3/4 cup extra virgin olive oil
kosher salt & coarse pepper

Process garlic and shallot, then pine nuts. Blend, then add cilantro and vinegar. When all is mixed well, add in olive oil, salt, pepper.

Toppings
2-3 avocados, peeled and sliced
lime juice
salt and freshly ground pepper

Arrange sliced avocados on a plate, squeeze limes over avocados and top with salt and pepper, drizzle pesto over avocados.

shredded cabbage
cilantro
chile verde
pico de gallo
lime wedges
Mexican sour cream
tortillas