Note: To make this recipe plant-based, use tempeh instead of fish.

1. Preheat grill to medium.
2. Mix the seasonings for the fish in a small bowl. Pat the fish dry and sprinkle the spice mixture over all sides of the fish, using your hands to press the spices onto the fish.
3. Combine the salsa ingredients in a bowl and stir to combine. Taste and adjust salt and cayenne as desired.
4. Prep the topping ingredients and arrange on a large platter.
5. Scrub the grill grates and lightly grease with the coconut oil on a folded paper towel held with tongs. Place the fish on the grill grates, cover, and cook for 3-4 minutes, or until the fish easily releases from the grates and is nearly cooked through. Carefully flip the fish, taking care to place it on the grill so large pieces don’t fall through the grates. Cover and cook 1-2 more minutes, or until the fish is just cooked through. (Because the thickness of your fillets may vary considerably, use these times as suggestions and instead pay attention while cooking to remove the fish when it is just cooked through to avoid overcooking. Fish is cooked through when it is no longer opaque in the middle and flakes when a fork is inserted into the center and twisted.) Transfer the fish to a serving dish. Tent the fish loosely with foil and allow it to rest.
6. Grill the tortillas on the grill, about 30 seconds per side until warm and pliable, transfer to the platter with the toppings, or a small plate.
7. Use two forks to gently break the fish into pieces. Serve family style, allowing each person to load their own tacos.

1. Blend the strawberries and maple syrup in a blender or food processor until fully puréed. Add the avocado and vanilla and blend until smooth, stopping to scrape the sides as necessary.
2. Pour the mixture into an 8 x 8-inch square baking dish or a loaf pan and transfer to the freezer.
3. Freeze until firm, 4-6 hours. Allow the sorbet to sit at room temperature for 10-15 minutes before scooping and serving.