INGREDIENTS

6 Mission® 4.5" White Corn Tortillas (20123)  
3 tsp. Macadamia Nut Crust  (see Related Recipe) 
2.5 oz.  Mahi-Mahi Fillets , skin removed 
3 tsp. Mango and Sweet Chile Vinaigrette  (see Related Recipe) 
3 oz. Savoy Cabbage , shredded 
3/4 tsp. Toasted Coconut  
3 Tbsp. Char-grilled Pineapples , diced 
3 tsp. Wasabi Mayonnaise  (see Related Recipe) 

DIRECTIONS

1.) Spread Macadamia Nut Crust evenly over top of mahi mahi fillet.

2.) Place fillet crust side down on flattop or sauté pan over medium heat.

3.) Cook until crust is golden brown. Flip fish over to finish cooking. Remove from heat and place on work surface. Cut fillet into three strips. Set aside.

4.) Heat Mission® White Corn Tortillas on flattop and stack in pairs together on a plate.

5.) Place one ounce of shredded cabbage in center of each tortilla.

6.) Drizzle each with one teaspoon of Mango and Sweet Chile Vinaigrette.

7.) Top each with macadamia nut crusted mahi strips, char-grilled pineapple and toasted coconut.

8.) Garnish soft tacos with one teaspoon of Wasabi Mayonnaise.

Recipe Using Same Product(s)

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