Ingredients
Tacos
- 1 lb Mako Shark
- 1/4 cup soy sauce
- 1/4 cup coconut aminos
- 1 lime, juiced plus extra for garnish
- 1 can pineapple rings, juice reserved for marinate, rings reserved for taco garnish
- 1/4 tablespoon each chili powder blend, cumin, and garlic powder
- Dash of salt
- Non-stick cooking spray – preferably Avocado oil
- Flour or corn tortillas to serve
Servings: people
Units:
Instructions
- Mix together soy sauce, coconut aminos, lime juice, pineapple juice, garlic powder, chili powder and cumin together and marinate the shark 1 hour.
- Smash 1 avocado in a bowl, add yogurt, cilantro, green onion and seasonings. Stir to combine and refrigerate 1 hour. Store with avocado seed, covered so crema does not brown.
- Gently pat dry pineapple rings, season with dash of salt and spray with non-stick cooking spray. Over medium high heat, grill pineapple rings, about 2 minutes per side. Slice in half. Set aside.
- Over medium-high heat, grill the shark about 4 minutes on each side or until cooked through, and serve immediately in tortillas with crema, half a pineapple slice and squeeze of fresh lime.
