Southwest-Lime Vinaigrette

1 Cup Fresh Lime Juice

½ Cup Sherry Wine

¼ Cup Sherry Vinegar

1 T Cumin

Pinch Cayenne pepper

¼ Cup Sugar

2 Cups Extra Virgin Olive Oil

Bring ingredients except the oil to a boil and cool. When cool whisk in the oil and reserve.

Chipotle Aioli

2 oz Chipotle Chiles

1 Bunch Cilantro

1 T Chopped Shallots

1 T Chopped Garlic

1 T Dijon Mustard

2 T Fresh Lime Juice

1 Cup Mayo

Puree all ingredients except the mayo in a food processor until very well chopped. Then add the mayo and mix until smooth. Salt to taste.

Mango-Avocado Salsa

1 Cup Avocado

1 Cup Mango

½ Cup Red Bell Pepper

½ Cup Red onion

½ Cup Roma Tomatoes

2 T Fresh Lime Juice

1 T Olive Oil

Cut all ingredients into a small dice and gently fold together. Season to taste with salt and pepper.

Southwest Slaw

2 Cups Julienne Napa Cabbage

½ Cup Shredded Carrots

½ Cup Julienne English Cucumber

½ Cup Julienne Red Pepper

¼ Cup Chopped Green Onions

¼ Cup Chopped Cilantro

Mix all ingredients with the southwest-lime vinaigrette and season with salt and pepper


Cut Tuna into 2 oz pieces and brush with vinaigrette and season with salt and pepper Allow to marinate for about five minutes (any longer and it will start to cook the fish) Grill to your preference.

We fry white corn tortillas fresh everyday but if you don’t have a deep fryer you can crisp them in a sauté pan with a little olive oil or you could use any of your favorite tortillas. Now just smear on a little aioli, place your slaw and fish on top. Add a dollop of the salsa and a squeeze of fresh lime juice and you are ready to enjoy.

See how it's done!