INGREDIENTS

3 Tbsp. Olive Oil  
3 Tbsp. fresh Lime Juice  
3 tsp. sweet Paprika  
2 - 3 tsp. Cayenne Pepper  
 Salt and Pepper to taste  
3 lbs.  Monkfish Filets, about 1" thick 
24 Mission® 6" White Corn Tortillas (10600) , warmed 
2 cups Green and Purple Cabbage , shredded 
1 cup  Queso Fresco , crumbled 
 Lime Wedges for serving 

DIRECTIONS

1.) Whisk the olive oil, lime juice, paprika, salt and pepper in a mixing bowl. Place monkfish in a non aluminum container and marinate the fish with the mixture. Cover and refrigerate for 45 minutes to 1 hour. Meanwhile prepare the chipotle sauce.

2.) Remove fish from refrigeration and allow to rest for 5-10 minutes. Place fish on a charbroiler. Grill until opaque and firm about 4-6 minutes per side (turning once).

3.) Transfer fish to a cutting surface and slice. Double stack warmed Mission® White Corn Tortillas and place about 3 ounces fish in tortillas. Top with shredded cabbage, chipotle sauce and queso fresco. Serve with lime wedges.

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