Ingredients

3 1/2 teaspoons dry mustard

1 cup mayonnaise

2 teaspoons Worcestershire sauce

1-2 teaspoons A1 or homemade steak sauce

1/8 cup heavy cream

salt and pepper to taste

Directions

Step 1: Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro or parsley and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.

Step 2: In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.

Step 3: Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter.

Step 4: To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.