Hawaiian-Mex fish tacos - tacos with a little Aloha!
Uses pre-made mole paste and shredded chicken, topped with jack cheese and cilantro.
Pork is seasoned and cooked until it is fall-apart tender. The cooked meat is combined with pico de gallo, and used to fill warmed tortillas.
Fresh zucchini blossoms are sauteed in butter then placed in a tortilla and topped with avocado, Jack and Parmesan cheese.
Warmed corn tortillas are filled with grilled skirt steak, topped with onion, cilantro, cabbage with a squeeze of fresh lime.