A fast and easy summer dinner for the beach, lake or patio.

Serves 4

• 1 14 oz bag pre-mixed coleslaw veggies
• 1 jar Primal Kitchen Chipotle Lime Mayo*
• 1 ½ pounds wild mahi mahi, salmon or steelhead trout
• 1 package of Siete Almond or Garbanzo Bean Flour Tortillas*
• 1 avocado, sliced, if desired
• 1 lime, cut into 4 slices
• Chopped cilantro, as a garnish

1. 1. Pan fry, broil or bake fish until done, tender and flaky.
2. 2. Put the coleslaw in a bowl. Spoon several tablespoons of the mayo into the slaw and begin tossing until desired moisture level is reached. The wetter the better in the taco.  This can be done a day ahead.
3. 3. Put two tortillas on each plate. Microwave for 20 seconds.
4. 4. Place a strip of the fish down the middle of each tortilla, top with coleslaw.
5. 5. Garnish with avocado, cilantro and lime juice.

*Primal Kitchen Mayonnaise, plain and flavors are available at HEB, Kroger, Whole Foods and on-line.

*Siete Almond Flour and Garbanzo Bean Tortillas are available at HEB, Whole Foods and on-line.