Punch Bowl Fish Tacos

1 lb large Tilapia filets
1Tbsp olive oil
2 tsp Chili Ginger
2 tsp BBQ Pad Thai
Dashes of Island Poke
Avocado slices
Shredded napa cabbage
Fresh squeezed lime juice
Corn of Flour Tortillas


  • Lay fish filets on a plate & season w/ Chili Ginger & BBQ Pad Thai on both sides.
  • Heat oil in skillet over medium high heat.
  • Gently fry the fish filets, 3 minutes each side and remove from skillet – longer if fish is thick.
  • Warm tortillas on stove directly on low flame using tongs, flip over quickly, careful not to burn it (1 minute or less).
  • Cut fish into pieces to fit on the tortilla, shake dashes of Island Poke onto the fish.
  • Splash lime juice onto napa cabbage & add to tacos.
  • Top w/ avocado slices.

Serve with shredded Mexican cheese + fresh crema if desired.