You will need: 1 package of frozen Mahi Mahi Fish Fillets for Tacos, thawed out 1 package of Dole Cole Slaw 1/2-2/3 cups of Global Palate Tangerine Miso Marinade & Dressing 1 package of HEB Corn Tortillas *Salt and Pepper to taste
1. In a zip lock bag, marinate your Mahi Mahi fillets with your Tangerine Miso Sauce and allow it to sit for 30 minutes.
2. Preheat your skillet to a medium heat, and drizzle with some extra virgin olive oil. Pan sear your Mahi Mahi for about 3 minutes per side.
3. Remove from skillet. Dice into bite size pieces, and place onto a warm corn tortilla.
4. Mix your coleslaw with some of your tangerine dressing, and top off your taco with it. Enjoy!