Panko Crusted California Avocado Grilled Mahi Taco

Chunky Ginger California Avocado Spread

1. Cut avocado in half and remove the seed, score the flesh into ½” cubes. Using a spoon scoop the cubes into a bowl.
2. Add the remaining ingredients to the bowl and use a spatula to gently fold the mixture to combine all ingredients and retain pieces of avocado.

Wasabi Broccoli Slaw

1. Place the mayonnaise, seasoning and lime juice in large bowl.
2. In a separate bowl mix the wasabi powder and water until smooth; let stand for 2 minutes, then add to the mayonnaise mixture and mix well.
3. Add broccoli slaw and wasabi mixture. Completely mix to ensure that all pieces of the broccoli slaw are covered with mayonnaise mixture. Let stand 20 minutes before using.

Assemble, per order:

1. Season 3 pieces of mahi mahi with salt and pepper. Place on a hot grill; cook until cooked through.
2. Place 3 jicama shells on plate and spread each with 3 Tbsp. Chunky Ginger California Avocado Spread down the center of each tortilla.
3. Top each with 2 Tbsp. Wasabi Broccoli Slaw, then 1 piece of cooked mahi mahi.
4. Toss 3 California Avocado slices with pork panko and place on the center of the tacos.
5. Garnish each taco with 2 Fresno pepper rings and a wedge of lime.