[SAUCE]
½ cup (104 grams)	mayonnaise
1 tablespoon	chipotle purée
	kosher salt and ground black pepper
	lime juice
[SLAW]
¼ cup	orange juice
2 tablespoons	lime juice
½ cup	red onion, chopped
1 clove	garlic
2 tablespoons	basil, chopped
1 tablespoon	cilantro, chopped
1½ teaspoons	honey
¼ cup	vegetable oil
	kosher salt and ground black pepper
½ head	red cabbage, cored and finely shredded
[TACOS]
1½ pounds	swordfish
1 bunch	asparagus, trimmed
	extra virgin olive oil
	salt and pepper
12	flour tortillas
	cilantro leaves

1. For the sauce: Whisk together mayonnaise and chipotle purée. Season to taste with salt, pepper, and lime juice.
2. For the slaw: Combine all ingredients except cabbage in blender. Blend until smooth. Toss with shredded cabbage. Season to taste with salt and pepper.
3. For the tacos: Brush swordfish and asparagus with olive oil. Season with salt and pepper.
4. Grill swordfish until just cooked through. Grill asparagus until browned and just cooked through.
5. Warm tortillas. Serve with swordfish, asparagus, slaw, sauce, and cilantro.