DIRECTIONS
Brush fillets with oil, season with salt and pepper.
Grill 3 to 4 minutes per side.
Remove from grill and drizzle with some of the Citrus Vinaigrette; let rest for 5 minutes and flake with fork.
Fill each taco with some mahi, top with cabbage slaw and tomato and avocado salsa.

Citrus Vinaigrette:
¾ cup orange juice
¼ cup lime juice
1 cup fresh basil leaves, chopped
1 cup cilantro, chopped
1 tsp. salt
¼ tsp. pepper
1 ½ TBSP. honey
½ cup oil

Combine all ingredients in a blender for 1 minute.

Tomato and Avocado Salsa:
4 plum tomatoes
2 ripe avocados, peeled, pitted and diced
½ small red onion, finely chopped
1 serrano chili, finely diced
1 or 2 limes, juiced
2 TBSP. canola oil
1 ½ tsp. honey
3 TBSP. cilantro leaves, chopped
Salt and pepper, to taste

Gently combine all ingredients in a bowl.
Serves 6-8