Emily Madden from HEB Cooking Connection whips up Mahi Mahi tacos in the Good Day Austin studios.
Sweet & Spicy Mahi Mahi Tacos
1 16oz bag Mahi Mahi chunks
2-3 Tbsp Adams Reserve Citrus Sriracha
8oz HEB Mango pico de Gallo
2 cups shredded cabbage
1/2 bottle Roberts Reserve Pineapple Habanero
* Season fish with Adams rub and cook in a med-high skillet for about 4-5 minutes.
* In the meantime combine cabbage, pico de gallo, and pineapple habanero. Mix well.
* Place the cooked fish on tortillas and top with the slaw. Garnish with cilantro and lime.