INSTRUCTIONS

• Setup grill for raised direct heat, around 375°F.
• Brush fish lightly with EVOO, and coat fish with Dizzy Pig Fajita-ish.
• Slice limes into slices and place them on cooking grid.
• Lay fish fillets on lime slices.
• Cook until fish is about 145°F internal temp and begins to flake with a fork.
• Remove from grill.
• Toast corn tortillas lightly on each side. You can do this on the grill or in a pan on the stove.
• Cut fish into appropriate size pieces for your tortillas and place on tortilla.
• Top with slaw mix.
• Enjoy!