Tuesday's Meal: Sweet and Spicy Mahi Mahi Tacos

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

lime wedges

* 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.

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