For the garlic-chipotle love: Preheat the oven to 300 degrees F.
Pour the oil into a heavy ovenproof medium saucepan and add the garlic. Cover the pot with foil, put it in the oven and cook until the garlic turns a nutty brown and is really soft (think cream cheese), about 45 minutes.
Put the garlic and the now garlic-infused oil in a food processor or blender. Add the cilantro, chipotles and sauce, salt and lime zest and puree until the mixture is very smooth.
For the chipotle-agave glaze: Combine the garlic-chipotle love, agave and lime zest and juice in a bowl and whisk until smooth.
For the mango salsa: Combine the bell peppers, red onions, mango puree, cilantro, lime juice, salt, pepper, mangos and jalapenos in a mixing bowl.
For the avocado tempura: Heat the vegetable oil in a Dutch oven until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.
In a large bowl using a fork, slowly stir the tempura batter mix with the cold club soda and a pinch of salt until just combined. Add the avocado slices to the batter and toss to fully cover. Using a slotted spoon to allow excess batter to drain off, transfer the avocado slices to the oil. Fry until golden brown on all sides, 2 minutes total. Transfer to the prepared baking sheet to drain and season to taste with salt.
For the tacos: Preheat a griddle (la plancha) over medium-high heat.
Put each piece of mahi-mahi on a skewer, drizzle with vegetable oil and sprinkle with salt and pepper on both sides. Cook on the griddle, turning to brown both sides, 2 to 3 minutes per side. Brush both sides with 1/4 cup of the chipotle-agave glaze just before removing from the griddle, turning to coat.
Heat the tortillas on the griddle or in a skillet over medium heat to soften, 1 minute per side. Place on a rimmed rectangular plate. Place a ramekin of mango salsa on one side and a ramekin of lime wedges, radish and cilantro on the other side of the plate. Lay a fish skewer into each tortilla. Top each skewer with some avocado tempura, mango salsa and baby arugula. Garnish with lime wedges, cilantro and radish and serve.
Recipe courtesy of Aaron Sanchez