Grilled Fish Tacos With Macadamias, Coconut And Mango Mint Salsa

• Tacos:
• 4 large mahi mahi or swordfish filets, grilled
• 8 small flour tortillas
• 1 small bag cole slaw mix
• 1 cup chopped macadamia nuts
• 1 cup flaked unsweetened coconut, toasted
• salt and pepper to taste
• Mango Mint Salsa:
• 1 ripe mango, peeled and pitted
• 1/4 cup minced red onion
• 1 teaspoon finely minced garlic
• 1/2 teaspoon finely minced jalapeno pepper, seeds removed
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh orange juice
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon extra virgin olive oil

1. Prepare the salsa:
2. Dice the mango into 1/4-inch pieces and place in a glass bowl. Mix in the remaining ingredients. Refrigerate, covered, for up to 2 hours before serving.
3. Preparing the tacos:
4. Grill the fish until cooked through. Season to taste with salt and pepper. Lightly toast the flour tortillas in an oiled skillet until warm and slightly browned. Place half of a filet in a taco and spoon some of the salsa over top. Layer the cole slaw mix, macadamias and coconut on top as desired. Lightly drizzle with lime and orange juices. Fold over the tortilla to form a taco.
5. Serve with additional salsa on the side.
6. Goes well with white peach or red wine sangria. Grilled jerk chicken can be substituted for non-fish lovers.

mahi, flour tortillas, cole slaw, nuts, coconut, salt, mango, mango, red onion, garlic, pepper, lime juice, orange juice, fresh mint, fresh cilantro, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/grilled-fish-tacos-with-macadamias-coconut-and-mango-mint-salsa-1214247 (may not work)