This fish taco takes you on a journey to the Mexican Coast and back in one bite.
6oz Swordfish steak or Mahi Mahi Corn tortillas 1 Lime Shredded cabbage ¼ cup mayo
juice of ½ lime 1 Radish sliced 1 tbsp EVK salsa
Lightly season fish with S&P On a hot grill, cook it until ½ way done flipping after 4 mins. Plancha/grill – tortillas (flip) Place grilled fish, shredded cabbage and radish slices in tortilla Add tangy taco sauce Add dolop of EVK salsa Squeeze lime on top