| Amount | Measure | Name |
|---|---|---|
| 2.50 | lb | Mahi mahi, fillet |
| 1.00 | b | Scallions |
| 2.00 | tbsp | Seafood seasoning |
| 10.00 | oz | Green cabbage , shredded |
| 10.00 | oz | Bell pepper, red , roasted, cut into strips |
| 3.00 | oz | Cilantro leaves |
| 15.00 | oz | HELLMANN'S® REAL ANCHO CHIPOTLE SAUCE 12 / 16 OZ POUCHES 12 x 16 OZ |
| 20.00 | Citrus, lime wedges | |
| 20.00 | pc | Tortilla, corn |
1. Season fish with rub. Grill and crumble.
2. Grill onions and cut into 1" sections.
3. Warm tortilla on a flat top or in a saute pan. Fill with remaining ingredients.
4. Squeeze lime on top.
Comment: Serve with Mexican rice and Tomato-Papaya Salsa
