Grilled fish is our mainstay in the summer. I haven’t tried this with this recipe, but we keep seasoned fish (usually tilapia) in foil packets that we can grab right out of the freezer in the morning and they are ready to go at night. The fish can also be broiled for rainy days like today.

•    1 (12-ounce) pkg frozen Mahi-Mahi Fillets
•    1 tablespoon canola oil
•    1 tablespoon Caribbean Barbecue Seasoning
•    1 package Tortillas
•    1 cup Shredded Monterey Jack
•    1 1/2 cups shredded red or white cabbage
•    2 fresh tomatoes, chopped
•    1/2 cup chopped scallions, white
•    and green part
•    sliced pickled jalapeño peppers, cilantro
•    and lime wedges (optional)
•    1/4 cup Chipotle Ranch Dressing

Preheat your grill or broiler. Coat the fillets with the oil, sprinkle with seasoning and grill/broil the fish over medium heat for about 5 minutes. Warm the tortillas in a skillet or on the grill and wrap them in a towel to keep them warm. Break the fish into bite sized pieces once it’s off the grill, stuff the tortillas and add your toppings. The dressing can be drizzled or used as a dipping sauce.