Combine seasoning (cumin, coriander, chili powder, granulated sugar, kosher salt, and cayenne pepper), sprinkle fish with seasoning, cover and refrigerate for one hour.

Prepare the grill. Grill over direct high heat until the fish is done but not dry, about 5-7 minutes.

Allow the fish to cool slightly then cut into finger-sized 1-2oz. strips.

To serve:

Spread 1 Tbl of avocado mayonnaise in the center of a corn tortilla. lay 2-3 pieces of fish on top of the mayo, top with shredded cabbage and then with either the Pineapple pico or the corn and black bean salsa.

Yield : Tacos for 6-8 people

Pineapple Pico di Gallo

Combine all ingredients and refrigerate until ready to serve. Best if made 2-3 hours in advance.

Avocado Mayonnaise

It is very important to use ripe avocados for this recipe.

Place the egg yolks, salt, mustard, cumin and coriander in a food processor.

Peel and dice the avocado. Turn on the food processor and begin adding the ripe avocado pieces. Add the lime juice and vinegar. Once the avocado is completely pureed, slowly pour the oil into the processor. If the mixture become too thick, use a small amount of warm water to thin it down. Once all the oil has been incorporated, transfer the mayonnaise to a mixing bowl. Stir in the green onions and cilantro. Refrigerate until needed.

Sweet Corn and Black Bean Salsa

Place the olive oil in a small stainless steel sauce pot over medium heat. Add the onions, garlic, salt, cumin, coriander and oregano to the warm oil and cook for 5 minutes, stirring often to prevent burning. Add in the rotel tomatoes and allow the mixture to simmer 2-3 minutes. Add in the black beans and corn and cook 5 more minutes. Stir in the thinly sliced green onions and lime juice and remove from the heat.