Pescado a la Talla Tacos with a Chipotle Rouille

Ingredients

• 5 Ounces chipotle in adobo
• 4 Cups canola oil
• 1 egg yolk
• 1/4 Cup fresh lime juice
• 2 Ounces honey
• 2 Ounces water
• Salt, to taste
• 4 Pounds fresh mahimahi fillets
• 2 Tablespoons minced garlic
• 1 Tablespoon olive oil
• 12 medium flour tortillas
• 1 head napa cabbage, shredded
• Chipotle rouille, to taste
• 3 tomatoes, diced
• 4 limes, cut into wedges
• 1/4 Cup chopped cilantro

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