Marinade fish in canola oil, juice from lime, ancho chili powder, jalapeño and 1/4 cup of cilantro leaves for 15-20 minutes.

Remove fish from marinade. Grill fish on first side for 4 minutes and the flip for 30 seconds and remove. Let stand 5 minutes then flake fish with a fork.

Place tortillas on the grill for 20 seconds. Divide the fish between the tortillas and garnish with any or all of the garnishes.

Pureed Tomato Salsa: Heat oil in medium saucepan, add onions and garlic and cook until soft. Add tomatoes, Serrano and jalapeño and cook until tomatoes are soft, about 15 to 20 minutes. Puree the mixture until smooth then cook an additional 10 to 25 minutes. Add the hot sauce, oregano, cilantro and lime juice and season with salt and pepper, to taste.