Chef Nalani Kaneakua, Cafe Aina

Ingredient
1 lb Fresh Fish (Ahi, Ono or Mahimahi) cut into 2 oz strips
Olive Oil
Fresh herbs, garlic, salt & pepper (marinate fish in this for 1 hour before grilling)

Flour tortillas (fajita size) **For a more Mexican traditional taco use corn tortillas.

Shredded cabbage
Fresh lime wedges
Cilantro sprigs

Salsa Fresca
Combine or blend the following 1 hour before serving:
1 Large ripe tomato, finely diced
1/4 yellow or white onion, diced
1 tablespoon cilantro leaves, Minced
1 large clove of garlic, crushed
1/2 green bell pepper, minced
Red Chile flakes, pinch
Lemon juice
Salt & Pepper

Creamy Garlic Dressing
Combine in blender until creamy:
2 cups buttermilk
2 cups mayonnaise
10 cloves garlic, peeled
1/4cup parsley (Italian), minced
1 Medium Round Onion, Diced
1 tablespoon mustard
Salt & Pepper

Instructions:
Combine garlic, olive oil and fresh herbs with fish and allow to marinate for 1 hour.
Preheat gas grill or prepare coals for "medium - hot" grilling.
Grill strips of fresh marinated fish until medium done, reserve.
Warm tortillas by grilling or steaming.
Place a bed of shredded cabbage on a tortilla. Top with grilled fish, creamy garlic dressing and salsa fresca.
Garnish with cilantro and a squeeze of fresh lime.
Serve immediately. Enjoy!