Grilled Red Snapper Tacos with Bistro-Chipotle Spread

YIELD: 24 (one taco) servings

For the bistro chipotle spread:

2 cups Grey Poupon Bistro Sauce

¼ cup green onions, chopped

4 tsp. canned chipotle peppers in adobo, chopped

For the tacos:

24 corn tortillas (6")

12 oz. iceberg lettuce, thinly sliced

1 ½ cups tomatoes, small dice

1 ½ cups tomatillos, small dice

2 lbs. red snapper fillets, grilled, flaked

1 ½ cups avocados, medium dice

2 oz. red onions, fine dice

¼ cup cilantro, chopped

For the bistro chipotle: Process Bistro Sauce, green onions and chipotle peppers in food processor until well blended.
For each serving: Warm 1 tortilla; spread with 4 tsp. Bistro Chipotle Spread. Top with ¼ cup lettuce, 1 Tbsp. each tomatoes and tomatillos, ¼ cup fish, 1 Tbsp. avocados, 1 tsp. onions and ½ tsp. cilantro.