1point_fish_tacos_big

 

THE POINT RESTAURANT
BUZZ VALADAO



2 Mahi filets (8 oz. each)
1 cup diced mango
1 cup diced pineapple
1 oz. diced red pepper
1 diced seeded jalapeno
1 oz. diced red onion
1 Tbsp. sliced cilantro
Juice of 1-2 limes
1 oz. pineapple juice
1 Tbsp. honey
Red pepper flakes
Salt and pepper to taste
4 flour tortillas
1 cup shredded cabbage
2 oz. tartar sauce
1 oz. Asian garlic chili sauce

Brush fish filets with butter or spray with non-stick spray. Season with salt and pepper. Grill until done – approximately 4-5 minutes on each side. Mix tartar sauce, chili sauce and cabbage together. Toss remaining ingredients in a non-reactive bowl (best to let sit chilled for an hour.) Heat tacos on grill, spoon equal amounts of cabbage mixture on tortillas. Add grilled fish equal amounts and spoon salsa over grilled fish. Garnish with cilantro.