• 2 limes

• 2 Teaspoon Dijon mustard

• 1/2 Teaspoon salt

• 1/2 Teaspoon freshly ground black pepper

• 1/2 Cup olive oil or vegetable oil

• 2 Clove garlic, minced

• 1 Pound White Fish Such As Cod, Monkfish, or Halibut, skinless

• As Needed Your Favorite Cajun Rub

• 8 corn tortillas

• As Needed Cabbage, shredded

• As Needed red onion, diced

• As Needed cilantro, chopped

• As Needed Pickled Jalapeno slices

• As Needed Avocado, Diced

• As Needed Pico de Gallo or Salsa

• sour cream

Steps

1

Juice one lime. Cut the other lime in wedges; set aside until serving time.

2

Make the marinade: In a small mixing bowl, combine the lime juice, mustard, and salt and pepper. Slowly whisk in the oil, then stir in the garlic.

3

Place the fish in a resealable plastic bag, pour the marinade over it, and refrigerate for no more than 1 hour.

4

When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.

5

Remove the fish from the marinade and pat off any excess marinade with paper towels. Season generously on both sides with Z Grill Cajun Rub.

6

Arrange the fish on the grill grate and grill until the fish is opaque and flakes easily when pressed with a fork. (There is no need to turn it.) Remove to a cutting board and cut into bite-size chunks. Meanwhile, warm the tortillas on the Z Grill until pliant and hot.

7

Arrange the fish, tortillas, and suggested accompaniments on a large platter. Garnish with the reserved lime wedges. Serve immediately. Enjoy!